As Thanksgiving approaches, I’m testing out new and revisiting past recipes for Thanksgiving 2.0 as I’m calling it in my mind. This is the 2nd year I’ll be cooking most of the food and I’m stoked. Last week, I posted my draft menu and there was a placeholder in there for some cornbread stuffing… with this very gluten-free cornbread! I made some last year with nothing but cornmeal and a bit of oat flour. Then I came across CORN FLOUR and I mean, how could I not try that? I additionally was reading on Smitten Kitchen about a technique she’s tried with heating up the batter before cooking… which makes it even softer. Genius! I incorporated that nugget of info into this as well. These muffins are hearty, almost as biscuits (you can make it just as bread without a muffin tin too)… perfect on a thanksgiving plate, in a stuffing, for dipping into soup and sauce on a cold evening… or just with some melted butter and honey – AHH. Just got thirsty.
I hope as you’re prepping for holiday and seasonal gatherings with your loved ones, you’re having fun with it… no matter what’s going on, no matter what’s difficult – enjoy every moment. Let go of anything troubling you, let go of what you can’t control… embrace nourishing yourself and your guests with delicious food this season. That’s what I’m focusing on. The rest will have to wait.
- 1 cup cornmeal (non-GMO, I use Bob’s Red Mill)
- 3/4 cup corn flour (I use Bob’s Red Mill)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup non-dairy milk (I used almond milk)
- 1/2 tsp apple cider vinegar
- 2 tbsp maple syrup or honey
- 2 tbsp coconut oil, melted
- 2 eggs, beaten
makes 10-12 muffins
- Preheat oven to 425f degrees and grease or line a muffin tin.
- In a large mixing bowl, combine: 1/2 cup cornmeal all of the corn flour, baking powder and soda, and salt. Mix well and set aside.
- Next, in a separate microwave-safe bowl or small saucepan if using the stove: use the other 1/2 of the cornmeal and add in the milk, briefly whisk to combine.
- Put your bowl in the microwave for 30 seconds, remove and whisk again, continue to do this 2-3 times (approx. 1.5 minutes) until a batter forms. You can also do this on the stovetop if you do not have a microwave. for approx. 2-3 minutes until thickened.
- Remove the bowl or pot and check the temp with your finger. It should be warm but not too hot (we don’t want scrambled eggs!) Let it sit until you feel it’s warm to the touch. Then stir in the remaining ingredients in the order listed above.
- Lastly, fold in the flour mixture you set aside earlier into the wet batter.
- Once the batter is ready and you’ve mixed in all ingredients – divide the batter evenly into the muffin molds. Tip: use an ice cream scoop if you have it, and sculpt a dome shape to look like mine. (or use a square baking dish for plain cornbread)
- Bake for approx. 10-12 minutes until golden on top and test with a fork in the middle of a muffin until it comes out clean.
Hope you enjoy!
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