These healthy gluten-free cornbread muffins deserve a spot on your brunch table

Gluten-free cornbread muffins – a delicious and nutritious treat

These gluten-free cornbread muffins are soft, fluffy and full of flavor. Made with wholesome ingredients like cornmeal, eggs, milk and honey, they make for a satisfying quick bread that can be enjoyed any time of day.

Benefits of gluten-free cornbread

Gluten-free cornbread offers several potential health benefits:

Gluten-free – Safe for people with celiac disease or gluten sensitivity
High in fiber – Promotes healthy digestion
Contains antioxidants – From cornmeal, eggs and honey
Protein-rich – Provides sustained energy

In addition to nutrients, every bite of this cornbread is downright delicious and perfect for brunch or snacking.

Ingredients

1 1⁄2 cups gluten-free all-purpose flour
3⁄4 cup cornmeal
1⁄4 cup sugar
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
2 large eggs
1 1⁄4 cups milk
1⁄4 cup honey
1⁄4 cup melted coconut oil or olive oil

Instructions

Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
In a separate bowl, beat the eggs. Stir in the milk, honey and melted oil.
Pour the wet ingredients into the dry and stir just until combined (do not overmix).
Evenly divide the batter among the prepared muffin cups, filling each about 3⁄4 full.
Bake for 17 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes before removing from pan to wire rack. Serve warm.

Serving suggestions

These gluten-free cornbread muffins pair nicely with:

Soup – Especially hearty soups and chilis
Chili – Top your bowl with crumbled cornbread
Stew – The texture stands up well
Salad – Crumble over greens for a crunchy topping
Breakfast or brunch – Serve with eggs and bacon

Storing and freezing

Room temperature – Store in an airtight container up to 4 days
Refrigerator – Keep in a sealed container up to 1 week
Freezer – Allow to cool completely, then freeze in resealable plastic bag up to 2 months

To serve frozen muffins, simply thaw at room temperature or reheat briefly in the microwave or oven.

FAQ

What can I substitute for the cornmeal?

You can replace the cornmeal with an equal amount of almond meal or coconut flour, or use all gluten-free flour instead.

Can I make this cornbread dairy-free?

Yes, use your favorite non-dairy milk such as almond, oat or coconut milk instead of regular milk.

How do I make this recipe sweet cornbread?

Add an extra 2 tablespoons sugar or honey for sweet cornbread with a hint of sweetness.

Can I add mix-ins like cheese or jalapeños?

Absolutely! Feel free to fold 1⁄2 cup shredded cheddar cheese and/or chopped jalapeños into the batter before baking.

Should I avoid overmixing the batter?

It’s important not to overmix the batter once the wet and dry ingredients come together, as this can make the cornbread tough. Gently stir just until combined, then stop mixing.