For some reason I thought I had posted this cornbread recipe, but apparently not! I’ve made it so often since developing the recipe I just assumed I had, so when Shinae Robinson announced her November Cookalong over on Google+ included corn muffins, I came here to find the recipe … and nothing! So in the interests of having some tasty gluten-free muffin options to go along with her November Chorizo Chili, Squash soup and Corn muffin cookalong I offered up my recipe for Buttermilk corn muffins.
Just a bit of blather here before I launch into the recipe itself … I happen to love moist fluffy cornbread, and prior to creating this recipe, most of the GF versions I had seen were either the dense, cooked in a cast iron skillet versions, OR they were quite cakey, not very corn-like, and tended to become quite dry and crumbly on sitting out for a day. I was after that kind of cornbread that uses a tin of creamed corn in it! however, most creamed corn is actually not GF, due to the modified cornstarches they contain (NOTE: any modified starch in an ingredients list is a keyword for those needing a safe GF product!). So my starting point when thinking about how to get maximum corn flavour, was to start with actual corn!
Anyhoo, we’ve recreated that creamed corn content by blitzing some thawed frozen corn niblets with all the other wet ingredients in a blender … and I have to say it works brilliantly. This batter is quite sloppy, but don’t despair, it will bake up nice and tall and fluffy and moist. Instructions in the recipes are for an 8″ square pan, but you can also bake these in muffin tins or tiny loaf pans – use a #12 scoop to portion it out, and check for doneness starting at 18-20 minutes.
This uses a bread flour blend that I use in a number of my baking recipes, so if you see things in my feed you like, note that I’m testing as many of my baked goods recipes as I can with this blend with the plan of publishing them shortly (buckwheat muffins, this cornbread, upside-down cake, Liege waffles, biscuits – to name a few off the top of my head). Now go, check out the cookalong – ask to join the Google+ Cookalong Community, and in the words of the Chairman – ALLEZ CUISINE!
Ingredients
- 1 cup GF Janice's bread flour blend* or another good GF flour blend without gums (144 grams)
- 1 cup cornmeal (Bob's Red Mill or El Peto are my favourites)
- 2 T granulated sugar
- 1/2 tsp xantham gum
- 1 tsp baking soda
- 1 tsp double acting baking powder (Bob's Red Mill or Fleishman's are both good GF options)
- 3/4 tsp salt
- 1 cup buttermilk
- 2 eggs
- 2 T melted butter or oil
- 1 1/2 cups corn niblets (frozen and thawed is fine)
Instructions
- Preheat oven to 350 degrees
- Line an 8" square pan with parchment paper
- Combine all the dry ingredients in a medium bowl and whisk well to combine everything.
- Put the buttermilk, eggs, butter or oil and corn in a blender and blitz until the corn is broken down and pureed with all the other wet ingredients.
- Pour the contents of the blender into the bowl with the dry ingredients and mix with a spatula or flat whisk to fully incorporate everything. The batter will be a bit wet - the consistency of a thick pancake batter.
- Bake for 25-30 minutes until the centre springs back and the edges just start to pull away from the sides.
- Let cool on a rack for at least 30 minutes before cutting,
Notes
*Janice's bread flour blend combine in a bowl and mix well with a whisk. Store in an airtight container or ziploc bag 1 cup brown rice flour 1 cup potato flour 2 cups sorghum flour 2 cups garfava flour 6 cups potato starch 6 cups tapioca starch
OR another good flour blend for this is: 1 cup garfava flour 1 cup raw buckwheat flour (blitz raw buckwheat groats in a spice grinder) 1 cup potato starch 1 cup tapioca starch
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