- Love. 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 breads: 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 novel 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-pkg Bob’s Red Mill Gluten-Free Cornbread Mix
- ½-cup sliced sun-dried tomatoes
- 1 1/2-cup fresh or frozen corn
- 1 1/2 cups almond or oat milk
- 2-eggs or 1/2-cup chia gel
- ½-cup Stevia
- 1/3-cup canola or grape seed oil (olive oil tends to over power the light delicate flavor of the muffins)
- Preheat oven to 375 degrees.
- Rehydrate sun dried tomatoes in a cup of hot water while organizing ingredients, grease muffin tin.
- Place cornbread mix in a large bowl, add corn.
- Strain tomatoes, add to cornbread mix and stir.
- In separate bowl whisk milk, chia gel, honey/syrup, and oil.
- Add liquid ingredients to dry ingredients and mix well.
- Spoon mixture into muffin tin filling to the rim.
- Transfer to baking rack.
Recipe notes: Although suggested baking time on 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.