Take regular cornbread muffins and mix in Cheddar cheese and green chiles to give them a Southwestern flavor.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
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 large Land O Lakes® Egg, slightly beaten
1/2 cup milk
1 (4-ounce) can chopped green chiles
1/2 cup shredded Cheddar cheese
Heat oven to 425°F.
Combine flour blend, cornmeal, sugar, soda and salt in 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 18-22 minutes or until golden brown. Cool 5 minutes; remove from pans.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.