Gluten Free Cornbread Muffins With Polenta

This delicious gluten-free cornbread made with polenta and rice flour (with no xantham gum!) makes the best gluten-free cornbread muffins ever. They are easy to make with just one bowl and have a sweet, buttery flavor and dense, hearty texture. (gluten-free, nut-free)

Every Southern cook needs a delicious cornbread recipe to go with everything from chili to barbecue. You may think that having a gluten intolerance means that you can't enjoy delicious, buttery cornbread. But you absolutely can! And even if you love gluten (like my family!) you'll still be smitten over this gluten-free polenta cornbread, inspired by the cornbread at my favorite barbecue joint, Evie Mae's BBQ.

Why You'll Love These Gluten-Free Cornbread Muffins

Using polenta gives this gluten-free cornbread a different texture than your typical cornbread - and that's what makes it amazing. The polenta soaks up all the moisture, making it super hearty. Though the recipe uses little butter, it is also deliciously moist and buttery, thanks to lots of buttermilk. It's just the kind of cornbread you need on a cold winter day to go with your favorite pinto beans!

These cornbread muffins are super easy to make - even for a gluten-free baking novice. All you need is one bowl and a whisk, and you don't need a laundry list of specialty ingredients. I chose to leave out xantham gum which most recipes call for as a binder. Since I don't typically bake gluten-free, I don't keep xantham gum around. Instead, I used touch of ground flaxseed, which can also act as a binder, and is something I use all the time.

What is Polenta?

Polenta is a coarse ground cornmeal, also known as grits. It is usually boiled into a porridge (like in my Green Chili Shrimp and Grits!). It's also a whole grain. Here, the chunky grain is used in place of traditional finely ground cornmeal for a delicious texture in your cornbread.

The Ingredients

• Polenta - Also called grits. Look for the quick cooking kind that looks like cornmeal, not the kind in the tube.
• Brown Rice Flour - You can also use white rice flour.
• Flaxseed - Ground flaxseed acts as a binder. Use golden, finely milled flaxseed if you're picky about seeing specs of it in the finely product.
• Sugar - Just enough! If you want a sweeter cornbread, feel free to double the sugar.
• Baking Powder
• Salt
• Buttermilk
• Egg
• Butter - I use salted, but unsalted also works fine.

How To Make Them

1. Whisk the dry ingredients together in a bowl.
2. Add the wet ingredients and whisk well.
3. Scoop into a greased or lined muffin tin, filling the cups ¾ of the way full.
4. Bake at 400°F for 10-15 minutes.

To Make Cornbread In One Pan (Or a Skillet)

Follow the steps above, but bake the batter in a greased 8- or 9-inch baking dish for 23-26 minutes. I love using a cast iron skillet for cornbread!

Pro Tips For Perfect Gluten-Free Cornbread

• If the batter sits for a little bit, it might separate. Just give it a good whisk right before pouring into the baking dish or muffin tin to combine again, then bake right away. Since there is no gluten, you don't have to worry about over-whisking and the cornbread getting tough.
• Careful not to over-bake. Especially with the muffins, they'll dry out if they bake too long. You're looking for golden tops and a toothpick inserted in the center to come out clean when they're done.
• If you made muffins (especially without liners), wait at least 10 minutes for them to cool before removing them from the muffin tin so that they don't fall apart.
• If you like your cornbread more sweet, you can use up to ¼ cup sugar.

Pair Your Cornbread With These Delicious Recipes

• The Best Easy Pinto Beans
• Instant Pot Mexican Black Bean Soup
• BBQ Ribs on the Charcoal Grill
• Chipotle Apple Turkey Chili
• Vegan Pumpkin Lentil Chili with Quinoa
• Easy Slow Cooker BBQ Pulled Pork

Did you make this recipe? Please leave a star rating in the comments!

Print

This post was originally published November 2018 and has been updated.