Does Jiffy corn muffin mix have gluten?

No, traditional Jiffy corn muffin mix is not gluten-free. It contains wheat flour as a primary ingredient, making it unsafe for individuals with celiac disease or gluten sensitivity. To make safe Gluten-Free Corn Muffins, you must use a recipe like this one with certified gluten-free ingredients.

Is there such a thing as gluten-free cornbread?

Absolutely! Gluten-free cornbread is not only possible, but it can also be incredibly delicious, moist, and tender. The key is to use certified gluten-free cornmeal to avoid cross-contamination and a high-quality gluten-free all-purpose flour blend to provide the right structure.

What is the best gluten-free flour for muffins?

For muffins, a high-quality all-purpose gluten-free flour blend that contains xanthan gum is typically the best choice. This recipe was developed and tested using Cup4Cup gluten-free flour, which consistently produces a wonderfully tender and moist crumb, making it an excellent option for these Gluten-Free Corn Muffins.

Gluten-Free Corn Muffins: An Astonishingly Easy Bake

Name: The #1 Best Gluten-Free Corn Muffins (Easy & Moist)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Cuisine: American
Ingredients: 1 cup (150 g) certified gluten-free cornmeal; 1 cup (146 g) gluten-free all purpose flour (like Cup4Cup); ⅓ cup (67 g) granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 large eggs, lightly beaten; 1 cup (245 g) milk, regular or dairy-free; 4 tablespoons (57 g) melted and cooled butter, regular or dairy-free

Description

This recipe delivers perfectly moist, tender, and flavorful Gluten-Free Corn Muffins that taste just like the classic version. They are the perfect side for a bowl of chili, a summer BBQ, or simply enjoyed warm with a pat of butter.

Ingredients

Scale

1 cup (150 g) certified gluten-free cornmeal

1 cup (146 g) gluten-free all purpose flour (like Cup4Cup)

⅓ cup (67 g) granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 large eggs, lightly beaten

1 cup (245 g) milk, regular or dairy-free

4 tablespoons (57 g) melted and cooled butter, regular or dairy-free

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Instructions

1. Preheat oven to 400ºF. Liberally grease a muffin pan with cooking spray or use paper liners. The batter will make 10-11 muffins.

2. In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. Push the dry ingredients to the sides of the bowl, so you have a well in the middle. Add the milk and eggs to the well and stir to combine.

4. Add the melted butter and combine thoroughly. Let the batter rest for 5-10 minutes at room temperature.

5. Divide the batter between the muffin pan cups, filling 3/4 to the top. Bake for 13-15 minutes, or until a toothpick inserted comes out clean. Remove the muffins and cool slightly on a wire rack before serving.

Notes

Storing Tips: Once completely cooled, store in an airtight container for up to 2 days at room temperature. For optimal freshness, wrap muffins in plastic wrap and freeze in a freezer-safe container for up to 3 months.

Dairy-Free Modifications: To make dairy-free gluten-free corn muffins, substitute a non-dairy milk (like almond or coconut milk) and use dairy-free butter. Alternatively, replace the butter with an equal amount of vegetable oil or coconut oil.

Prep Time: 10
Cook Time: 15
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 173
Sugar: 8 g
Sodium: 161 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 1 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 42 mg