Here is my recipe which is based on the Sugar Free White Corn Muffin recipe from my favorite cookbook, but I’ve modified it a bit over the years to perfect it:
- 2 cups yellow corn meal
- 2 cups hot water
- 1.5 tsp salt
- 2 eggs (or vegan 2 tbsp flax meal & 6 tbsp warm water for vegan)
- 1 cup lactaid milk (or vegan - your favorite milk substitute)
- 1.5-2 tbsp extra virgin olive oil
- 4 tsp baking powder
- jalapenos, bacon/fake’n and cheddar (I like Dubliner) or Daiya to top (optional)
Prep: Set your over to 425F. Mix together corn meal and salt, then add hot water a splash at a time and mix. Beat and add eggs/flax and warm water, then add milk and olive oil. Once all is well as stirred/whisked, add baking powder. Pour into muffin pans pre-strayed/greased with 1/3 cup. Top with whatever you want (or don’t). Bake in oven for 25-ish minutes. Check after 15 if your oven is gas and heats up to like 500F like mine. It makes about 16 (use 1/4 c to make 24 instead).
They are best right out of the oven, so usually when I serve them not-fresh I pop them in the oven for a few minutes for a similar effect.
Do you have a favorite GF corn muffin recipe?