Take regular cornbread muffins and mix in Cheddar cheese and green chiles to give them a Southwestern flavor.
| 1 1/3 |
|
cups Gluten-Free Flour Blend (see below) |
| 2/3 |
|
cup cornmeal |
| 3 |
|
tablespoons sugar |
| 1 |
|
teaspoon baking soda |
| 1/2 |
|
teaspoon salt |
| 3 |
|
tablespoons LAND O LAKES® Butter |
| 1 |
|
cup light sour cream |
| 1 |
|
egg, slightly beaten |
| 1/2 |
|
cup milk |
| 1 |
|
(4-ounce) can chopped green chiles |
| 2 |
|
ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded |
Heat oven to 425°F. Combine flour blend, cornmeal, sugar, soda and salt in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg, sour cream and milk just until moistened. Gently stir in green chiles and cheese.
Spoon batter into greased or paper lined muffin pan cups. Bake for 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pans.
Gluten-Free Flour Blend:
To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using.
Recipe Tip
* This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, however, the FDA and USDA have yet to define the term "gluten-free". We recommend reading all ingredient labels on food products thoroughly for recipe success.
Learn about gluten-free baking.
