Sunshine & Sustainable Living

Cornbread Muffins

Cornbread Muffins
When I was a kid, cornbread, polenta, and jonnycake were on my list of favorite fall food. Something about the flavor pairings that go with corn are so warm and welcoming. Cornmeal is also naturally gluten free - which means it is not hard to create gf versions of these classics. In fact, Mark and I had gf cornbread muffins at our wedding.

Cornbread Muffins ​I found some super cute muffin tins at an antique shop a few months ago and have since been perfecting a great cornbread muffin recipe. One thing I love about this recipe is that they are super versatile. They go great with a savory dish, but can easily turn into a sweet snack with an extra drizzle of honey or maple syrup on top.

Beyond that, this version of cornbread is much more nutritious than your classic cornbread. The high amounts of butter, sugar, and white flour in these recipes negate the health benefits of the other ingredients. This recipe thrives on the naturally nutty flavor of corn, the warm tones of maple syrup, and fluffy texture of quinoa. These muffins are wonderful paired with a big bowl of chili or plate full of roasted fall veggies.

They are definitely a staple in my house and a favorite of everyone I’ve shared them with. Give these muffins a try and let me know what you think!

Cornbread Muffins
Recipe type: Snack
Cuisine: Gluten Fre
Serves: 12 large or 24 mini muffins
  • 1½ cups cornmeal (I like this brand)
  • 1⅕ cornflour (I like this brand)
  • 2 Tbsp. baking powder
  • 1 tsp. sea salt
  • 1 cup cooked quinoa (about ⅓ cup dry)
  • 1 cup plant-based milk (I used almond milk)
  • 3 organic eggs
  • ⅓ cup melted coconut oil
  • 1 Tbsp. maple syrup
  • ½ cup chopped fresh cilantro*
  • 1 small red chile, minced, seeds removed*
  • 3-4 Tbsp raw, unsalted, pepitas (optional)**
  1. Preheat oven to 400 degrees. Grease cupcake pans or line with muffin liners.
  2. In a large bowl, sift cornmeal, flour, baking powder and salt. Stir in the cooked quinoa.
  3. In a separate bowl, whisk milk eggs, coconut oil, and maple syrup.
  4. Slowly mix in the wet ingredients to the dry ingredients and stir only until just combined. Gently fold in the cilantro and chile.
  5. Drop the batter into the muffin cups so that they are about three-quarters full. Drop a few pepitas on each muffin, if desired. Bake until the edges are golden and a toothpick comes out clean when inserted into the center of a muffin—about 20-25 minutes.
  6. Enjoy fresh or store in airtight container for 3-4 days.
*Omit cilantro and red chile for less savory muffin. The flavors cooked are not overly pronounced, but as a replacement for something sweet—like jonnycake, you will not want the cilantro flavor or spice.

**Technically pepitas and pumpkin seeds are the same thing. But pepitas (which mean “little seeds of squash” in Spanish) don’t have a shell and are found in only select pumpkin varieties.Cornbread Muffins

<h2>The Local Sprout</h2>


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