Today I’m sharing something that’s often passed around our Thanksgiving table, a gluten-free cornbread muffin that in my opinion have earned the title the Best Corn Muffins!
Muffins, to the max
If your family is like mine then we always serve corn in some fashion for Thanksgiving. Cornbread, creamed corn, corn hash, etc.; this year I wanted to reinvent the traditional cornbread that we often served and make this one gluten free so the entire family can enjoy! I promise you, your family and friends love them! If you’re wondering about the health benefits and nutrition behind corn, check out this blog post for the 411 where I chat about organic corn, gmo’s, and all that jazz.
Ways to enjoy these Best Corn Muffins:
- Spread Pumpkin Butter, Apple Butter, or Chia Jam
- Slice Maple Tempeh on top
- Dipped in the following soups: Black-eyed Peas & Kale Soup, Ultimate Vegetable Pot, your favorite chili (ahh, I can’t wait to share my chili recipe that’ll be in my cookbook out next fall!), or the Creamy Roasted Tomato Soup
- Crumble and use as a crumble topping on casseroles!
- Simple drizzle of honey and sea salt
- Cube and toast them to create cornmeal croutons for your favorite Massaged Kale Caesar Salad
- 1/4 tsp sea salt
- 1/4 cup almond meal
- 1 cup fine cornmeal
- 1 cup gluten free baking flour
- 2 whole eggs
- 1 cup pureed frozen organic sweet corn
- 1/4 cup [url href=”https://nutritionstripped.com/guide-to-nut-milks/” title=”Guide to Nut Milks”]almond milk [/url]
- 1/2 teaspoon apple cider vinegar
- 1 1/2 teaspoon baking soda
- 4 tablespoons maple syrup
- Preheat the oven to 350 degrees F. Grease well with coconut oil, a standard non-stick muffin tin or you can use a mini-muffin tin and bake several batches.
- In a small bowl, mix almond milk, apple cider vinegar, and baking soda to combine and set aside. This acts like buttermilk.
- To make pureed corn, simply heat the frozen corn and puree in a blender with an added 1/4 cup water. Blend until smooth. In another small bowl, whisk eggs, maple syrup, and the pureed corn until well combined. Stir this mixture into the almond milk mixture and set aside.
- In a large mixing bowl, combine cornmeal, gluten free flour mix, sea salt, and almond meal. Add wet mixture to this bowl and stir to combine. Using a large spoon, place about 2 tablespoons or enough to fill about 3/4 of the muffin tin, full. Repeat this will all muffin tin spots. Bake at 350 degrees F for 25-30 minutes or until the tops are golden brown and a tester comes out clean from the middle. Let cool completely on a plate or cooling rack.
- To store: place in a ziploc bag and keep at room temperature for 1 week or place in the [url href=”https://nutritionstripped.com/5-tips-store-leftovers-later/” title=”5 Tips to Store Leftovers for Later”]freezer[/url] for later.
Brands I use for this recipe: cornmeal and gluten free flour mix. I can’t wait to share the cornbread recipe this was inspired by, in my cookbook next year! Hint, hint, it’s a family recipe and it’s gooood.
YOUR TURN: What are your favorite spreads, dips, or condiments to eat with corn muffins? Let me know what you think when you give this recipe a go! Leave a comment and rate it, rating helps me continue to improve recipes for you. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram!