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 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.
Explore reviews fromour online community
Wonderful and flavorful cornbread muffin. I made up a batch and just grab them for a good snack to go.