• muffinsLove. Love. Love. Bob’s Red Mill products. Now, if we could only get the rest of the bakeries onboard using gluten-free flour, I could go back to eating my favorite bread: sourdough, French baguettes, and croissants full-time. Until then, I’ll experiment with Bob’s Red Mill pastry and all-purpose flours. This cornbread recipe is a snap to make. The necessary dry ingredients are included. All you need is eggs or chia gel, sweetener, a little oil, some milk, toss in a few new goodies, and you’re less than an hour away from cornbread heaven. They’re in the oven as I write this. I can taste the aroma of sweet corn as it wafts through the kitchen. I snuck a peek to see how everyone was adapting, and their muffin tops had already blossomed. I can’t wait to break one open and slather on some Cilantro, Lime, Jalapeno Pesto while they’re piping hot.

Recipe notes: What you will: Mixing bowl and muffin tin for a dozen. Prep time: 10 minutes. Baking time: 45-60 minutes. Difficulty level: Very Easy. Nutrient value-based per muffin.








  1. Preheat oven to 375 degrees.
  2. Rehydrate sun-dried tomatoes in a cup of hot water while organizing ingredients, grease muffin tin.
  3. Place cornbread mix in a large bowl, add corn.
  4. Strain tomatoes, add to cornbread mix, and stir.
  5. In separate bowl whisk milk, chia gel, honey/syrup, and oil.
  6. Add liquid ingredients to dry ingredients and mix well.
  7. Spoon mixture into muffin tin filling to the rim.
  8. Transfer to a baking rack.

Recipe notes: Although suggested baking time on the package is 20-25-minutes, I leave them in for 45-60 minutes for a crumblier texture since the chia gel tends to make the muffin doughy.