Cheesy and Gluten Free Cornbread Muffins
These muffins are so delicious for a lunch accompaniment or a dinner side. Try them with chili or a bowl of soup, or a dinner salad.
Equipment
- 2 6 hole muffin tins or 2, 12 hole or bake in two batches, cleaning the tins in between bakes
Ingredients
- 1 cup plus 1 tbsp Safeway Organics Cornmeal, gf or other gf cornmeal
- 1 cup minus 1 tbsp Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tbsp baking powder, gf
- ¼ teaspoon salt
- 7 tbsp sugar or 3 1/2 tbsp of sugar plus 3 1/2 tbsp of honey
- 1 cup whole milk, or milk of your choice
- ⅓ cup plus 2 tbsp vegetable oil or melted butter or melted vegan butter substitute, gf
- 2 tbsp mayonnaise or plain Greek yogurt
- 1 large egg
- ½ cup grated Tillamook Sharp Cheddar
- ½ cup grated white cheddar or Dubliner
- 1-2 jalapeños, membrane and seeds removed and diced optional
- ⅛ cup minced chives
- 2 slices bacon, cooked crisp and chopped optional
- ⅝ cup grated Tillamook Sharp Cheddar add after baking 5 minutes
Instructions
- Preheat oven to 400℉. Grease the muffin tins (6 or 12 hole size) well, with oil spray or oil.
- Mix the dry ingredients together. Add the wet ingredients and stir until combined. Stir in the ½ cup of cheddar and ½ cup white cheddar.
- Spoon into muffin tins, 2/3'rds full. Bake at 400° for 5 minutes.
- Remove and add the optional jalapenos, chives, and bacon to the tops. Cover the tops with the remaining cheese.
- Finish baking for 8-13 minutes more (depending on muffin size). Then, remove from the oven. Slice in half and add butter to serve.
