Gluten Free Sweet Corn Bread Muffins Recipes
GLUTEN-FREE SWEET CORN BREAD
Sweet corn bread - made with gluten-free, non-GMO, and hormone-free ingredients.
Provided by LadybugPicnic
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 37m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 8x13-inch glass dish.
- Combine cornmeal, flour, sugar, and baking soda in a large bowl. Add milk, melted butter, and egg; whisk until well combined. Pour batter into the glass dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Turn oven off and leave bread inside for a golden brown finish, 2 to 3 minutes more.
Nutrition Facts : Calories 260.7 calories, Carbohydrate 40.1 g, Cholesterol 46 mg, Fat 9.8 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 5.5 g, Sodium 180.8 mg, Sugar 14.8 g
SWEET! GLUTEN FREE SWEET CORNBREAD OR CORN MUFFINS
Gluten-free, casein-free cornbread for those of you who like cornbread that tastes like cake. You need 6.6 ounces of gluten-free flour, but because everyone's blend is different, volume can differ based on the density of the type of flour you're using (e.g. rice vs. garbanzo bean flour). I use a store-mix that's primarily rice flour with potato and tapioca starches and it comes out to slightly more than 1.5 cups of gluten-free flour.
Provided by LawyerMom
Categories Corn
Time 42m
Yield 8 muffins, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and stir with a whisk. Pour into greased baking dish or muffin tins.
- Bake at 350 until bread bounces back slightly when pushed in the center. About 40 minutes in a 8x8 dish or 20 minutes for muffins.
GLUTEN FREE SWEET CORN BREAD MUFFINS
These won't last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli for my gluten intolerant wife. Golden brown and delicious. ;-)
Provided by Latin Chef-
Categories Quick Breads
Time 43m
Yield 2 mini loafs, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
- Combine dry ingredients.
- Slowly mix in milk, melted butter, vanilla, and already beaten egg.
- Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.
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