Southern Style Gluten Free Cornbread Muffins (Savory)

This post was last updated on May 25, 2020 by India

These Southern Style Gluten Free Cornbread Muffins are a must have whenever my family gets together. Growing up, my southern Nana made the best Cornbread Muffins and I am so glad to have developed a gluten free alternative that taste just like the ones I grew up loving!

About Southern Style Gluten Free Cornbread Muffins

Cornbread Muffins have a long history with my family and are truly a family staple. As long as I can remember, as long as my mother can remember, and as long as my Nana can remember, important family gatherings have always had a tray of steaming hot cornbread muffins fresh from the oven served with a side of butter. My Nana, born and raised in a small town in western Kentucky, bought her cornbread tin when she married my Grandpa at the age of 16 and has used the same tin ever since. My mom remembers being a toddler and hearing the cornbread batter sizzle as it hit the hot muffin tin before Nana put it in the oven. I remember my great-grandfather telling me one of his all time favorite meals was cornbread muffins soaked in buttermilk.

One of the things I missed the most when going gluten free was my Nana’s cornbread. I would a fresh corn muffin in half and slather it in pats of butter before demolishing it. It was a sad day when I went gluten free and realized I couldn’t have cornbread anymore until I stumbled upon this Southern-Style Unsweetened Cornbread Recipe by Serious Eats. The Serious Eats recipe results in a cornbread that is “a little too hearty and corny” as my family said over Christmas so I’ve tweaked the recipe to be truly reminiscent of my Nana’s Southern Style Cornbread Muffins.

Ingredients in these Cornbread Muffins

• Cornmeal. Use the best quality cornmeal you can find for the best flavor. I prefer taste and texture of stone ground cornmeal the best. If you’re celiac or have a gluten allergy, be sure to use certified gluten free cornmeal since cross contamination is easy. My favorite brands are Bob’s Red Mill (certified gluten free) and Arrowhead Mills cornmeal.
• Butter. This Gluten Free Cornbread Muffin recipe calls for a whole stick of butter in the batter plus additional butter for greasing the muffin tin. You can’t have too much butter in cornbread!
• Buttermilk. Using buttermilk in this recipe adds a little tang and makes the batter moist and light. No buttermilk? You can try to substitute a little bit of lemon juice or white vinegar in regular milk. Use 2 tablespoons + 1.5 teaspoons lemon juice or white vinegar and enough milk to make 2 1/2 cups milk.
• Cassava Flour. Just a touch of cassava flour gives these Gluten Free Cornbread Muffins a lighter texture and helps the cornbread stay together. Otto’s Cassava flour is my favorite brand.
• Salt. To enhance flavors. Kosher salt is best in this recipe.
• Baking Powder and Baking Soda. Yes, we’re going to use both in this recipe. Baking powder and baking soda leaven the batter and help it rise.
• Eggs. For flavor.
• Sugar. This is completely optional and not traditional in southern style cornbread muffins! I don’t like to use sugar in my cornbread, but if you can’t find a high quality, stone ground cornmeal then you can add a small amount of sugar (like 1 – 3 teaspoons) to bring out the flavor in the cornmeal.

Tips and Tricks for MAking Southern Style Gluten Free Cornbread Muffins

These are my favorite tips and tricks for making the best Southern Style Gluten Free Cornbread Muffins

• Preheat the muffin tin. To create a crispy outer crust, put the muffin tin in the oven while it preheats. Once the oven is preheated and the batter is ready, remove the tin and carefully grease the muffin tin either with a stick of butter or spray avocado oil. When the batter hits the tin it should sizzle!
• Use a heavy muffin tin or cast iron. Use a thick and heavy muffin tin to create a crusty brown crust. No muffin tin? Use a deep cast iron skillet. My favorite cast iron skillet to use is my 12 inch Lodge cast iron skillet. It makes a crispy crust every time and the cornbread easily pops out.
• Rest the batter. Letting the batter rest for about 30 minutes so the liquid can absorb produces a less crumbly and more moist cornbread muffin and improves the taste slightly. It’s not a deal killer if you don’t have time, but definitely try to rest the batter if you can!

How to store these Cornbread Muffins

You can store these Gluten Free Cornbread Muffins at room temperature for a day in an air tight container. You can then store it in the fridge wrapped in plastic or in an air tight container for up to 5 days. I haven’t tried freezing Gluten Free Cornbread Muffins, but you could try wrapping it in freezer paper and storing in an airtight container. I would try thawing it in the fridge and toasting it in the oven at 375 degrees until warmed through.

What to Serve with Southern Style Gluten Free Cornbread Muffins

Honestly, there are endless possibilities, but here are my favorite things to serve with Gluten Free Cornbread Muffins:

• Chili (like my Honey Habanero Chili)
• Barbecue Chicken
• Gluten Free Chicken and Dumplings <— drooling just thinking about this Gluten Free Chicken and Dumplings and Gluten Free Cornbread Muffins
• Smoked Pulled Pork
• Rosemary Garbanzo Beans with Quinoa and Chimichurri 
• Soups

Print

Savory Southern Style Gluten Free Cornbread Muffins

These Southern Style Gluten Free Cornbread Muffins are a must have whenever my family gets together. Growing up, my southern Nana made the best Cornbread Muffins and I am so glad to have developed a gluten free alternative that taste just like the ones I grew up loving! 

Course bread, Side Dish, Sides

Cuisine American, southern

Keyword cornbread, cornbread muffins

Prep Time 10 minutes

Cook Time 25 minutes

Resting Time 30 minutes

Total Time 1 hour 5 minutes

Servings 16 muffins

Calories 200 kcal

Author India

Ingredients

• 2 3/4 cups stone-ground cornmeal (see notes on preferred brands)
• 1/4 cup cassava flour Otto's Casava is my favorite
• 2 teaspoons kosher salt
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3 eggs
• 2 1/2 cups buttermilk
• 1 stick unsalted butter melted
• 1 - 3 teaspoons sugar optional, see notes
• butter or spray avocado oil for greasing the muffin tin

Instructions

1. Place your muffin tin in the oven on the middle rack and preheat the oven to 375 degrees.

2. Combine the cornmeal, cassava flour, kosher salt, baking powder, and baking soda in a large bowl and mix to combine.

3. In another bowl, whisk the buttermilk and eggs together until they become a homogonized mixture. Add the butter and sugar (if using) and whisk to incorporate.

4. Stir the buttermilk, egg, and butter mixture into the dry ingredients and mix until combined. There shouldn't be too many lumps, but you don't want to over mix the batter. Let the batter rest for about 30 minutes.

5. Once oven has preheated and the batter is ready, carefully grease muffin tins with the butter or lightly spray with the avocado oil. Fill the muffin tins 3/4 of the way full. Bake until tops are golden brown and a fork comes out clean when inserted in the middle, or about 20 - 25 minutes. Let muffins cool slightly before popping out and serving. Enjoy!!

Recipe Notes

• If using a 12 inch cast iron skillet, preheat the skillet and grease with butter or avocado oil before pouring batter into he skillet. Bake for 40 - 45 minutes until golden brown and a fork is clean when inserted in the middle.
• Recipe adapted from Serious Eats 
• Use the best quality cornmeal you can find for the best flavor. I prefer taste and texture of stone ground cornmeal the best. If you're celiac or have a gluten allergy, be sure to use certified gluten free cornmeal since cross contamination is easy. My favorite brands are Bob's Red Mill (certified gluten free) and Arrowhead Mills cornmeal.
• I don't like to use sugar in my cornbread, but if you can't find a high quality, stone ground cornmeal then you can add a small amount of sugar (like 1 - 3 teaspoons) to bring out the flavor in the cornmeal. 

 

STORE it Room temp

You can store these Gluten Free Cornbread Muffins at room temperature for a day in an air tight container

 

STORE IT IN THE FRIDGE

Store these Gluten Free Cornbread Muffins  in the fridge wrapped in plastic or in an air tight container for up to 5 days.

 

STORE IT IN THE FREEZER

I haven't tried freezing Gluten Free Cornbread Muffins, but you could try wrapping them in freezer paper and storing in an airtight container. I would try thawing them in the fridge and toasting in the oven at 375 degrees until warmed through right before serving. 

DID YOU MAKE THESE Southern Style Gluten Free Cornbread Muffins?

If you’ve tried this recipe or any other recipe on the blog, please rate this recipe and let me know how you liked it in the comments below, I love hearing from you! You can also like me on facebook and follow me on Instagram and Pinterest to see more delicious meals I’m cooking! You can also mention @indiafromindianaor tag #indiafromindiana on Instagram so I can see what you’re making in the kitchen

HELPFUL RECIPE INFORMATION

All recipes are tested and developed in my home kitchen. Unless otherwise stated, I always use extra virgin olive oil and this Himalayan pink salt in my recipes