Make this quick and easy jiffy-style cornbread mix for the best gluten-free cornbread muffins! These muffins are just like jiffy, not too sweet, moist and delicious! Dairy and egg free options!
⅔cupgluten-free flour blendsuch as King Arthur Measure for Measure, Namaste Perfect Blend, Bob's Red Mill 1:1, or Cup4Cup multipurpose
½cupyellow cornmeal
3Tablespoonssugar
1Tablespoonbaking powder
½teaspoonsalt
Wet Ingredients
⅔cupmilkalmond milk for dairy-free
2Tablespoonsbuttermelted, neutral oil or vegan buttery sticks for dairy-free
1eggflax egg or ¼ cup applesauce for egg-free
Instructions
Preheat oven to 400°F. Grease an 8-cup muffin pan.
In a small bowl, blend together the dry ingredients.
To the bowl, add the milk, egg, and melted butter. Stir together.
Scoop ¼ cup of batter into greased muffin tins.
Bake 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Notes
To make Jiffy-Style mix, just blend together the dry ingredients. Make as many batches as you like. Store in a small airtight containers in a cool, dry place for up to several months. When you're ready to make cornbread, add the wet ingredients along with one mix to a bowl. Stir together and bake as directed.To make a flax egg: Stir 1 Tablespoon ground flaxseed together with 3 Tablespoons water. Let set until thick and gelatinous.Variations
Jalapeño Cheddar: Add 1 diced jalapeño and ½ cup shredded cheddar cheese to the batter.
Honey: Substitute an equal amount of honey for the sugar.
Buttermilk: Substitute an equal amount of buttermilk for the milk.
Bread (Johnny Cake): Prepare the same as muffins but pour the batter into a greased 8" pan. Bake 20-25 minutes.
Skillet Cornbread: While the oven preheats, place a cast-iron skillet in the oven. Make the batter. Carefully remove the hot skillet from oven. Add a pat of butter and twirl around to grease the skillet. Pour the batter in and bake 15-20 minutes.
Makes (1) 8-inch skillet or (2) Mini (6.5-inch) skillet cornbreads.
Corn Pancakes or Waffles: Prepare as usual, you may add an extra splash of milk if the batter is too thick. Cook in a hot greased waffle iron or griddle. Flip pancakes when bubbles form and edges start to look dry.