One of my daughter’s favorite recipes is Broccoli Cornbread. We’ve had the recipe for years and made it often in her pre-Celiac diagnosis days. I had to stop making it when I realized the cornbread muffin mixes weren’t gluten-free. As I learned more ways to adapt recipes to “gluten-free,” I thought, “We always used Jiffy Cornbread Muffin Mix in the recipe. Why don’t I see if I can duplicate a recipe that will make a gluten-free version?” I began experimenting and adapting recipes I found online and in cookbooks until I finally found one I liked. I made a few tweaks and substitutions to the recipe and tried it in my Broccoli Cornbread recipe. Everyone, including my gluten loving husband, thought it was good. Go me! Here’s how to make a tasty gluten-free cornbread muffin mix.
Gluten Free Cornbread Muffin Mix Recipe
This recipe makes a sweet cornbread muffin mix so use less sugar or none at all if you prefer a traditional Southern Cornbread. One thing I have noticed about this mix; it doesn’t rise like traditional cornbread. While our Broccoli cornbread was tasty, it wasn’t as tall and crusty as traditional cornbread. That was okay with me since I am a fan of the inside and not the crust.
You can use several variations of the recipe. For the cornmeal, you can substitute corn flour, although it will not rise as well. You can also mix half corn flour and half cornmeal together to make a thicker, richer version. The corn flour and cornmeal mixture is my personal favorite.
- 1⅓ cups gluten-free all purpose flour
- ½ cup EACH: Gluten-free cornmeal AND Gluten-free corn flour . (OR use 1 cup gluten-free cornmeal OR 1 cup gluten-free corn flour)
- 2 Tablespoons baking soda
- ½ teaspoon salt
- 2 Tablespoons sugar (OMIT if you don't like sweet muffins. Add a little more if you like really sweet muffins.)
- Place the flour, cornmeal and corn flour into a large bowl. Add the salt, sugar, and baking soda. Stir until blended. Store the mix in an airtight jar or a ziplock bag until ready to use.
You can also use this recipe to make traditional corn muffins. You’ll need to place the mix in a bowl and add two eggs, 2/3 cup milk, and one 15 ounces sized can of whole kernel corn, drained. Stir the mixture until blended and pour into twelve greased muffin cups. Bake the muffins at 350 degrees for approximately 20 minutes or until a knife inserted into the center of a muffin comes out clean.
Do you have a favorite corn muffin mix or a special recipe that uses corn muffin mix?
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