Giant Gluten Free Corn Bread Muffins
These are the ultimate corn bread muffins - GIANT size!
Servings: 6 giant muffins
Calories: 250kcal
Equipment
- Six 4-inch round cake pans (link below to the ones we use)
Ingredients
- 4 large eggs
- 1 Cup salted butter melted
- 2 ½ Cups buttermilk
- 2 Tbsp sugar
- 2 Tbsp brown sugar
- 2 Cups cornmeal
- 2 Cups gluten free flour blend with xanthan gum in it if it doesn't contain xanthan gum add 1 tsp xanthan gum
- 1 1/2 Tbsp baking powder
- ½ tsp salt
Instructions
- First, preheat the oven to 350° Fahrenheit. Place your six 4-inch cake pans on a cookie sheet and grease each pan with cooking spray or room temp butter, then set aside. Then, in a large bowl, whisk together the eggs, white sugar, brown sugar, butter, and buttermilk until thicker and smooth. Add in the gluten free 1-1 flour, xanthan gum if your mix does not already contain it, cornmeal, baking powder, and salt and stir until just combined (do not overmix).
- Then spoon batter into each muffin tin evenly (they should be about 2/3-3/4 full). Bake for 20-30 minutes without opening the oven door until a skewer inserted into the center of the muffin comes out clean. Let cool a few minutes before turning out. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!