For Thanksgiving, my mom and I made gluten free dairy free cornbread muffins. We originally planned to make them to use for cornbread stuffing, but ended up buying Glutino gluten free stuffing because it saved time (yes, we cheated a little). Anyway, the muffins turned our really well, and I ended up using them as a substitute for dinner rolls. I found the muffins tasted really great with pumpkin butter! I love pumpkin butter, and it makes me sad when I can’t use it because I can’t eat bread.
So the recipe is as follows:
1 bag Bob’s Red Mill cornbread flour
2 large eggs
1½-cup soy milk
Directions: mix on low until all ingredients are really well blended, then turn up to high speed and mix for 30 more seconds. Then place in cupcake pan and cook for 2 minutes or until cooked through.
Again, I thought these turned out great! They weren’t dry, and they didn’t have a funny taste, they tasted like cornbread. Obviously they taste a little different, and the texture is a little different than regular cornbread, but still great. Enjoy!