From Chef Oonagh Williams of Royal Temptations Catering
Makes about 1 1/2 lbs. total weight cooked.
1 cup Oonagh’s Gluten-Free Flour mix
1/2 cup almond meal (or just add another 1/2 cup of gluten-free flour mix)
¾ cup cornmeal
1 Tbsp baking powder
½ tsp salt
1/2 tsp xanthan gum
1 Tbsp potato flour (not potato starch; optional - makes moister bread)
6 Tbsp sugar (you can reduce this amount if you find it too sweet)
1 tsp vanilla (optional – add for sweet muffins and leave out for corn bread stuffing)
3 large eggs
2/3 cup milk (fat-free is okay; can also use buttermilk, lactose-free milk or almond milk)
1 stick of butter (4 oz.) melted or ½ cup olive oil
1. Preheat oven to 350 degrees.
2. Mix all the dry ingredients together.
3. In a separate bowl, whisk egg, milk, butter or oil and vanilla together.
4. Pour wet mix over dry mix and gently stir together. Don’t over work; you can use an electric mixer, but make sure to mix in all the dry bits. They don’t disappear on baking. Mix will look very wet, so let batter rest for about 2 minutes until it thickens from the baking powder and xanthan gum.
5. Pour batter into greased muffin top pans, muffin pans or 8 x 8” square pan. If you use muffin top pans, fill only halfway, then wet your fingers and spread the mix out to the edges.
6. For muffin tops and muffins: Bake for about 15-18 minutes or until bottoms are golden brown but the tops are barely colored. The muffin tops won’t mound above the pan, but will rise evenly. Each oven is different, so start checking at 12 minutes and cook longer than 15 minutes if needed.
For 8 x 8” pan: Bake for about 35 minutes until golden brown. Insert a fork or toothpick in the center to make sure the bread is cooked through.
7. Remove from oven and let cool for 10-20 minutes before removing from pans.
Tips & Alternatives:
The dairy-free version of this tends to look very pale. It also lacks the buttery flavor. I used Earth Balance butter substitute and plain almond milk.
For egg-free: Half the recipe (to make 6 toaster muffins), then add 2+1/4 Tbsp water, 2+1/4 Tbsp extra oil and 1 Tbsp extra baking powder. You can also use egg replacer or flax seed meal to substitute the eggs.
I cut corn bread pan into 3 inch squares, cut each square in half and then toasted each side. Spread with mayo, then top with turkey and tomato for an open face sandwich. My son also approves of serving cooked bacon on top of warm cornbread as a breakfast.
To restore the ‘just out of the oven’ taste and softness, microwave or toast the bread.