Once upon a time, I thought cornbread was yucky. It was always super dry, and my parents never let me put on enough butter to make it moist enough to be edible. I absolutely never got the appeal.
Then I got married and had 3 kids. A few years later our household became gluten-free; plus we were also avoiding dairy, soy, eggs, and a couple other things. Breads were hard to find or make. Like, really hard. So, when one of the recipe books had a cornbread recipe, I figured I’d try it. It was better than the ones I had growing up, but not great. It might’ve been better since I could add all the butter I wanted. And then one time I had no milk-substitute, but I did have creamed corn. I don’t know why my brain went there, but it did. And now this is the bestest cornbread/corn muffin recipe. We have it every time we have chili, which you’ll see in the crock pot in the background of the video.
- 1 cup Tapioca starch
- 1 large egg
- 1/2 cup milk
- 1/4 cup oil
- 1 pinch kosher salt or sea salt
- 1/2 cup Parmesan cheese
- Mini muffin tin
- Measuring Cups
- Nonstick oil spray
- Pot holders
Preheat oven to 350ºF
Grease an 8 or 9” round (or square) pan or grease a muffin tin or a mini-muffin tin. I prefer to use silicone muffin or mini muffin tins for anything that is not using a cupcake liner. The muffins pop out easily, and very few get broken while taking them out. The one tricky part using silicone is that you have to put the silicone muffin “not-tin” on a cookie sheet. Silicone gets really wobbly, and you definitely don’t want your cornbread batter to fall out of the muffin not-tin on the floor on the way to the oven. Trust me. I know.
Whisk together ingredients from cornmeal to salt in a medium bowl. Once you whisk them the bowl should look like it’s 1 color, not swirls of yellow and swirls of white. You could sift the non-cornmeal ingredients, but this is so much easier and faster, plus you don’t have to clean the sifter.
Add wet ingredients one at a time and mix until just blended. It will look like brownie batter or cake batter. Double check that you’ve greased your baking pan. Use a cookie scoop to put uniform (ish) amounts of batter into each cup for muffins/mini muffins or scrape into round or square baking dish.
Bake 25-30 minutes or until the top is firm and lightly brown. (10-15 for mini muffins)
- 1 1/4 cup cornmeal
- 1 cup flour gluten-free or regular
- 1/3 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1/2 cup canola (or other mild oil)
- 1 can creamed corn (14-15 oz)
- Preheat oven to 350F and grease a 8" or 9" square pan; 8" or 9" round pan; mini-muffin pan; or muffin pan.
- Combine dry ingredients (cornmeal to salt) and whisk until well blended.
- Stir in the eggs, one at a time, then the oil, and finally the creamed corn. Stir until just combined.
- Bake 25-30 minutes or until the top is firm and lightly brown. (10-15 for mini muffins, 15-20 for regular muffins)
- Eliminate eggs
- Add 1/3 cup applesauce
- Increase baking powder from 2 tsp to 1 TBS
- Continue with the rest of the recipe as is