Gluten Free Corn Muffins

Sunday has become food prep day. I'm finally starting to get it together when it comes to planning food for the week. Today I broke out the new cookbook I'm working on and pulled out a recipe to make. When I signed up with the Gluten Free Checklist, I opted in on the recipe emails that they send out. I've come across a lot of great recipes that use common grocery store ingredients. This corn muffin recipe is one of those. Fortunately Stop & Shop now carries Pamela's baking & pancake mix and that was the only ingredient I didn't have on hand. I'm also making tacos for dinner and pasta salad to have for the week.

This is the first time I'm making corn muffins since the good old Jiffy mix that I grew up with. This recipe was easy to make and tasted pretty good. Not as flavorful as most cornbread I've had before but I think I can fix that. I did not add the canned corn that the recipe mentioned but I might next time. I used muffin cups and they ended up sticking to the muffins so next time I might just spray the pan and put the batter right into the pan instead of using the cups.

Gluten Free Corn Muffins

Ingredients
1-1/4 C Pamela's Baking & Pancake Mix (or your own flour mix)
1 C fine yellow cornmeal
1/3 C sugar or honey (I of course used sugar)
1/2 tsp salt
1 egg, beaten (for fluffier muffins use two eggs)
1 C milk (I used fat free lactaid)
2 Tbs melted butter

Mix all ingredients together and fill greased muffin tin 3/4 full. Bake at 375 for 15-20 minutes.

Variation: Add 1 C drained canned corn and 2 Tbs diced green chiles to dough when mixing. Bake for 20-25 minutes until toothpick comes out clean.

To make corn bread instead of muffins, use two eggs instead of one and pour into a greased 8-inch square pan. Bake for 20-25 minutes.

Enjoy!