These gluten free Buttermilk Cornbread Muffins were not only the best gluten free ones I’ve ever had, but they beat anything that I made before going gluten free as well!
After making a hearty pot of our Favourite Beef Chili, I knew I wanted to have cornbread muffins to eat with it. Any previous gluten free recipes that I’ve baked had flours that I did not have on hand that day, so I decided to find a recipe, and convert it to gluten free.
And let me tell you, I am so glad that I did! These gluten free Buttermilk Cornbread Muffins were not only the best gluten free ones I’ve ever had, but they beat anything that I made before going gluten free as well! Yes, THAT good!
They are a bit on the sweet side, which I liked since our chili was a little on the warm side, but you can cut back on the sugar without a problem if you don’t want your cornbread sweet.
Whether you’re slathering them with butter and eating with a bowl of chili, or drizzling them with runny honey, I think you’ll love these gluten free Buttermilk Cornbread Muffins too.
These dishes are just begging to be served with these gluten free Buttermilk Cornbread Muffins:
- Gluten Free Turkey Lasagna Soup
- Ham Cheddar Chowder
- Crowd Pleasing Instant Pot Pulled Pork with Dry Rub
- Instant Pot Baby Back Ribs
- Garlic Herb Butter Roast Chicken
- The Best Baked Beans
- 2/3 cup white sugar (can use as little as 1/2 cup if you don't want a sweet muffin)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 cup cornmeal
- 1/3 cup brown rice flour
- 1/3 cup sorghum flour
- 1/3 cup tapioca starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
The images were updated March 2018.