Description
These cornbread muffins are spicy and sweet, tender and moist. You can’t tell that they’re gluten-free.
Ingredients
Units
Scale
- 1 cup corn flour (fine ground)
- 1 cup all-purpose gluten-free flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk OR 1 cup milk mixed with 1 teaspoon lemon juice
- 1 large egg
- 1/3 cup unsweetened, unflavored applesauce
- 1/4 cup plus 2 tablespoons honey
- 1/4 cup butter, melted
- 2 jalapenos, divided
- 1/2 cup corn kernels (fresh from the cob is best but frozen or canned will also work)
Instructions
- Preheat your oven to 350 degrees. Grease a muffin tin, set aside until ready to use.
- In a large bowl whisk together the corn flour, all purpose gluten-free flour, sea salt, and baking soda until well combined.
- If using the milk and lemon juice, stir the lemon juice into the milk and allow it to sit for 10 minutes. There should be small curdles in the milk; that is what we are looking for.
- In a medium-sized mixing bowl whisk together the milk/buttermilk, egg, applesauce, honey, and melted butter until well combined.
- Mince up one of the jalapenos and remove the seeds if you prefer a milder heat. Thinly slice the second jalapeno into rounds (I found it helpful to use a serrated knife).Use a small paring knife to cut out the pith and seeds from each round. Set the slices of jalapeno aside.
- Stir the minced jalapeno and the corn kernels into the wet ingredients. Add the dry ingredients to the wet ingredients and stir to combine.
- Fill the muffin tins evenly with batter, about ¼ cup. Add a slice of jalapeno to each muffin; gently press it into the batter.
- Bake the muffins for 18 to 22 minutes, or until a toothpick cleanly removes from the muffins. Allow to cool in the muffin tins for 15 minutes. Gently remove them with the help of a butter knife.
- Serve with butter and/or honey. Store leftovers in an airtight container, on the counter for several days.
Notes
Recipe adapted from Minimalist Baker
