Ingredients
Units
Scale
- 1 cup yellow cornmeal
- 1 cup 1:! gluten-free flour blend (we like Cup4Cup)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt (Omit salt if using salted butter)
- 1 cup buttermilk
- 1/3 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted (Omit salt if using salted butter)
- 1/4 cup vegetable oil
Instructions
- Pre heat oven to 375°F.
- Combine gluten-free flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
- In a separate bowl, whisk together wet ingredients, including melted butter, buttermilk, whole milk, eggs and vegetable oil.
- Add the wet ingredients to the dry mix and stir. Do not overmix.
- Coat a muffin pan with non-stick spray, cooking oil or cupcake liners. Fill 2/3 of the way full with cornbread batter.
- Bake in a preheated oven for 15 – 18 minutes or until a toothpick comes out clean.
- Prep Time: 5 min
- Cook Time: 15 min
