Gluten Free Cheddar Corbread Muffins

It’s incredibly cold outside. It is the kind of night where you rush home from the office, change into something cozy and park yourself on the couch for some TV and comfort food - the more carbs the better.  Before going gluten free, my idea of the perfect meal for tonight would have been a big hunk of crusty bread to dip in a hot bowl of hearty soup.  As you may have noticed, traditional gluten free bread is sadly lacking on the crusty and chewy front.

Cornbread is a great alternative and with its hearty quality, it’s perfect for dipping but still moist enough to be eaten on its own.

I like a fluffier texture as opposed to the grainy traditional kind, because of this; you’ll notice the ratio of flour to cornmeal is higher than other recipes.

Cornbread

1/4 cup butter (room temperature)

3 tablespoons sugar

2 eggs

1/2 cup sour cream

1/2 cup milk

3/4 cup All Purpose Gluten-Free Flour

¼ cup potato starch

2/3 cup yellow cornmeal

2 teaspoon baking powder

1/2 teaspoon salt

Topping

6 Strips of bacon (cooked and chopped coarsely)

1 cup grated cheddar cheese

Preheat oven to 425°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.

Pour batter into greased muffin tins and top generously with bacon and cheddar cheese. Bake for 16 to 18 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm with butter. 

Like it spicy?  Finely chop a medium Jalapeno pepper and stir into batter before scooping into the muffin tin.


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