Gluten-Free Corn Bread

Prep Time
15 minutes
Cook Time
25 minutes
buttercream cake
buttercream cake
buttercream cake
buttercream cake
Servings
  • 1 cup Fine yellow corn meal 1 cup Fine yellow corn meal
  • 1 cup Whole milk 1 cup Whole milk
  • C&H® Golden Brown Sugar 2/3 cup 2/3 cup C&H® Golden Brown Sugar
  • 1/3 cup Vegetable oil 1/3 cup Vegetable oil
  • ½ cup Buttermilk ½ cup Buttermilk
  • 1 large Egg 1 large Egg
  • 1 cup Gluten-free flour 1 cup Gluten-free flour
  • 3 ½ teaspoons Baking powder 3 ½ teaspoons Baking powder
  • 1 teaspoon Salt 1 teaspoon Salt

Instructions

Step 1

Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.

Step 2

In a large bowl, combine corn meal and milk. Let the corn meal soak in the milk for 10 minutes. 

Step 3

Add the rest of the ingredients to the cornmeal mixture. Stir until all ingredients are well incorporated. Divide batter evenly among prepared muffin cups.

Step 4

Bake for 20-25 minutes until golden brown. Let muffins cool in the pan for 5 minutes. Carefully remove from pan. Serve warm.