Sunday, December 20, 2009


I love cornmeal, and though didn't grow up in the south, I did grow up on my mother's cornbread and corn muffins! Now I'm experimenting with different kinds of corn meal, everything from stone ground and fine ground yellow to white pre-cooked fine corn flour. Although, as a gluten-free cook, I try as often as possible to include higher protein flours in my baking, sometimes corn is just seems right, like in these raisin corn muffins. Thought I'd freeze them for a while, but they went too fast, they're so good!

The cornbread recipe below is made with two grinds of corn, one stone-ground cornmeal and the other, ultra-fine. If you can only find stone-ground, use all-purpose gluten-free flour for the fine-grind cornmeal, if you want more delicate muffins. 

Makes 12 corn muffins

Heat oven to 450 degrees


1 c stone ground cornmeal

1c finely ground cornmeal or all purpose gluten free flour

2 T sugar

1T baking powder

1 t salt

1 t baking soda

1 egg

1 c milk

2 oz oil

1/3 cup raisins or dried cranberries


Beat eggs, oil and milk together. In a large bowl, stir all dry ingredients together. Add egg mix, and dried fruit, if using, to flour mixture, mixing until just combined. Use cupcake liners or spray or grease pan well. Pour batter into muffin tin. Bake until tops are lightly browned, about 15 minutes.  


Anonymous said...

I tried these muffins and found the batter to be like cookie dough . Is that the way they are supposed to be? They were a little dry but good.

G.F.Veg said...

were you using the gluten-free flour mix or two kinds of cornmeal? the two cornmeals will make a thicker batter and drier muffin...i prefer it, but as i say in the recipe, if you want a more delicate muffin, use the lighter flours found in something like bob's red mill gluten-free flour mix. glad you liked them, even so!