Although I’m a carbolicious loving maniac, I am starting to build up a small repertoire of gluten-free dishes to accommodate guests. When I was perusing my new favorite cookbook 750 Best Muffin Recipes I found this recipe that included ingredients that I had in the house. I did not have to go buy a special kind of flour that would sit in my pantry never to be used again. So I made them. I have found that gluten-free baking tends to be a lot more dense than that which uses regular old all-purpose flour, but still it is nice to be able to make a quick batch of something to serve up for the gluten-free people in my life. These fit the bill.
- 2 cups yellow cornmeal
- 1 tbsp. granulated sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 3/4 boiling water
- 1 1/2 cups buttermilk
- 2 eggs
- shortening for muffin cups
1. Pre heat oven to 450 degrees. Grease 12 cup muffin cup tin heavily with shortening. Now that you think you have greased the pan enough add more shortening, and then you should be good.
2. Mix 1 cup of the cornmeal with the boiling water. Let sit for 5-10 minutes. Stir in buttermilk and eggs.
3. In Separate bowl mix together remaining 1 cup of cornmeal with sugar, baking powder, salt and baking soda. Stir into wet ingredients. Mix until just combined. Scoop into muffin tin.
4. Bake for 20 minutes. Immediately remove from pan.
5. Eat and enjoy!