Healthy In Candy Land

Caring for our health & our planet one meal at a time

   Oct 25 2012

Gluten Free Corn Bread Muffins

My son’s (advanced) reading class recently finished reading Barn Dance! and to celebrate they had their own Barn Dance Hoe-Down this morning at school.

Jace’s teacher invited me to come help and as I am never one to miss a hoe-down, I packed up a bag of apples, put on my only flannel shirt and the closest thing I have to cowboy boots and I went and do si doe’d with some first graders!

Oh man, cowboy hats, bandanas, and little kids dancing–it just don’t get any cuter ‘an that, y’all!

After they were done circling to the left and did their final curtsy they snacked on apple slices and apple juice and posed for photos. It was such a good time!

By the time I got home I was getting hungry for lunch and suddenly had a hankering for the last of the chili in the fridge. Nothing says barn dance and hoe down better than a big bowl o’ chili, except if you have some cornbread to go with it!

Since giving up wheat about a year and a half ago, I have had many, many failed attempts at gluten free corn bread.  The term hockey puck comes to mind when I think back to those sad days. But since I have seen almond meal showing up in nearly every gluten free baked good I come across, I thought maybe that could be the missing link.

And I’ll be darned if it wasnt’!

Gluten Free Corn Bread Muffins

by Candy

Prep Time: 10 minutes

Cook Time: 17 minutes

Keywords: bake side snack bread gluten-free cornmeal masa harina Super Bowl

Ingredients (Makes 12 muffins)

  • 2/3 cup cornmeal
  • 1/3 cup oat flour
  • 3 T brown rice flour
  • 2 T almond meal
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp chili powder
  • 2 eggs
  • 1/2 cup almond milk (or milk of choice)
  • 3 T unsweetened applesauce
  • 2 T honey
  • 2 T coconut oil, melted
  • 1/2 cup frozen corn
  • 1/2 of a 4 oz. can green chilies


Preheat oven to 350*.

Line muffin pan with liners or grease very well.

In a large bowl, combine all dry ingredients and mix well.

Whisk eggs in a medium bowl and add the remaining wet ingredients.

Pour the wet ingredients into the dry and mix until just combined.

Spoon the mixture into the muffin tin, filling to about 1/4″ from the top.

Bake for about 17 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool slightly in the pan then remove.

Serve warm or store in an airtight container.

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These are nice and fluffy with awesome corn flavor, but the addition of corn kernels and green chilies give them some extra gumption, if ya know what I mean?

There is a hint of sweetness from the honey, but it is nicely balanced with the savory chili powder and the green chilies.

These would be awesome on their own, with a little drizzle of honey,

but after all that barn dancin’ I needed a hot bowl of chili to go with it.


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  1. That is the cutest hoe down I’ve ever seen!
    Having posted my black bean coup & corn bread recipe yesterday, I was going to ask you whether you had a gluten-free alternative that I could add to my site. Talk about perfect timing with this post! Isn’t it funny that we both posted corn bread recipes on the same day? I’ll add a link under my post to your recipe. Thanks so much for sharing it with us xx

  2. [...] you would prefer a gluten-free corn bread, check out Candy’s awesome recipe for Gluten Free Corn Bread Muffins. They’re also dairy [...]

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