By: Alison Marras
November 16, 2015
(updated October 22, 2020)
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.
makes 10-12 muffins
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
Subscribe to my newsletter, and you’ll receive the latest recipes and my best wellness tips to make this a lifestyle!