Gluten Free Cornbread Recipe (With Optional Jam Filling) April 27 2016

This is a quick recipe that comes out fluffy and flavorful and just a little dry, as cornbread should be, making it perfect to soak up butter and honey, your favorite soup, or our Grassfed Beef Chili.

Or try our version with jam in the middle for something a little different!

gluten free cornbread muffins with jam

The first recipe is in weights. It's so much easier! More importantly it makes it much more likely you'll get the results you want. Scroll down for a more familiar volume recipe

At Back to Basics Kitchen, we do everything by weight.

Stores like King Soopers and Target sell scales for $20, or you can order one online here.  Many blogs (especially international ones) offer weight and volume in recipes.


I prefer to use scales even at home for ease (less dishes) and accuracy with baking. Yes, you can fudge it with baking and that's totally cool. But if you want the recipe to come out the same again, weighing it is the best!

I weigh even the ingredients in recipes that are in volume when I make something for the first time, so next time I can just go by weight. 


And... onto the Cornbread:

Makes approximately 10-12 muffins 

butter (preferably grassfed) 1 stick
cornmeal, organic 6 oz
BBK GF flour mix 5 oz
baking powder 1 tbs
salt 1 tsp
milk, whole - organic  1 cup
eggs - local or high quality does make a difference 2 eggs
corn kernels, organic 2 oz

 **optional - 1 tbs of your favorite jam per muffin


Preheat oven to 350 degrees. Grease a muffin tin with butter.
Melt butter.
While butter is melting, combine dry ingredients in a bowl.*
Pour in melted butter, milk, and eggs and combine on low until incorporated (less than one minute).
Fold in corn kernals (can be frozen)
Pour into muffin tins. **IF using jam, fill half the muffin tin, put in a spoonful of jam, then fill the rest of the way with batter.
Bake immediately for 8 minutes, then rotate. Bake for another 5 minutes.
They should be close to done- turn oven up to 400 and bake for 3 more min to brown the tops if you'd like, or simply continue baking until pulling away from sides of pan and a toothpick comes out clean.
*If you're new to weighing, weigh each in a separate bowl and add to your main mixing bowl. If you're feelin confident, you can weigh each ingredient directly in the same bowl by pressing tare on your scale each time. If you accidently dump too much in though, you can't go back!


Cornbread Recipe by Volume:

If you don't want to get a scale or don't have one, we offer a non-weigh recipe, but that's not how we make them so no guarantees they'll come out just like ours. They'll be good though!  Follow directions above. 

butter (preferably grassfed) 1 stick
cornmeal, organic 1 cup
BBK GF flour mix 1 cup
baking powder 1 tbs
salt 1 tsp
milk, whole, organic 1 cup
eggs 2 eggs
corn kernels, organic 0.25 cup


Side note - A scale is one of only a few kitchen gadgets we recommend. We're not so into gadgets. But a scale, a sharp knife, a food processor (especially for special diets) and an immersion blender are our go-to kitchen items.

 classic cornbread muffins gluten free