The minute Halloween is over, aka November 1st, I start planning my Thanksgiving menu. My grandma is the reigning queen of dinner rolls on the big day. She makes not one, but THREE different kinds: mini cinnamon, orange glazed, and classic crescents. And while I know that one day I will humbly follow in her footsteps, this year, I am making these gluten free cornbread muffins.
I didn’t even know people made cornbread for Thanksgiving until my first Friendsgiving here in LA about seven years ago. But it makes total sense; they’re warm, soft, with a crumbly texture, packed with hearty flavor and most importantly–super easy to make. These gluten free cornbread muffins have now been on my Turkey Day menu for the past three years, and they are always a hit.
The recipe for these gluten free cornbread muffins calls for 1-to-1 baking flour. I’m partial to Bob’s Red Mill, but if you have another brand that works well for you, by all means, use it! To achieve a softer, more bread-like texture, my ratio is 50:50 polenta to flour. If you want a more crumbly muffin, simply adjust the amounts to be heavier on the cornmeal.
Gluten Free Cornbread Muffins
Yields 12 muffins
1 1/2 cups coconut milk + 1/2 t. apple cider vinegar
2 T. honey
2 T. coconut oil – melted
1 cup cornmeal
1 cup gluten free flour – I use Bob’s Red Mill 1-to-1 baking flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1. Preheat the oven to 400 degrees. Pour the coconut milk and apple cider vinegar into a small bowl and let sit for 5 minutes. Measure out the dry ingredients and stir together in a separate bowl.
2. In a large mixing bowl, whisk together the wet ingredients. Add the dry ingredients to the wet and mix until just combined.
3. Line 12 muffin tins with parchment paper liners. Fill 3/4 full with batter. Use all the batter.
4. Bake 20 minutes until golden brown. Let cool for 5 minutes before slathering with butter and honey.
***Make ahead: oven space can be at a premium on Turkey Day, so make these either right before serving, or in the morning. Wrap in foil and reheat in the oven for 10 minutes along with any other casseroles and sides.