Chili and cornbread is hands down my favorite fall combination. Growing up, my mom always let us pick what we wanted for our birthday dinner. For my mid-November birthday, I always chose chili and cornbread. On Halloween, we always had chili and cornbread. Its something I will never tire of!
One of my co-workers had chili for lunch sometime last week, and I instantly had that good old fall-combo craving. Since we've been trying to eat healthier, I wanted to lighten the cornbread up a bit, so I made some substitutions. I was actually really surprised with how well they turned out!
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1 c yellow cornmeal (make sure its gf)
1 c rice flour*
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup milk (I used Silk PureCoconut)
2 large eggs
1/2 cup non-fat Greek yogurt
1 tablespoon olive oil
1/4 cup honey
1. Preheat oven to 400 degrees F.
2. Combine the cornmeal, rice flour, xanthan gum, baking powder, sugar and salt in a large bowl. In a separate bowl, combine the milk, eggs, yogurt and honey. Add the wet mixture to the dry ingredients and gently stir until just combined.
3. Place cupcake liners in a muffin tin. Evenly divide the cornbread mixture into the papers. (I filled mine just a little over 3/4 the way up). Bake for 15 minutes or until a toothpick comes out clean.
*If you're making these with regular flour, simply use 1 cup as written and omit the xanthan gum.
One of my co-workers had chili for lunch sometime last week, and I instantly had that good old fall-combo craving. Since we've been trying to eat healthier, I wanted to lighten the cornbread up a bit, so I made some substitutions. I was actually really surprised with how well they turned out!
Gluten Free Cornbread Muffins
(adapted from Food Network)
1 c yellow cornmeal (make sure its gf)
1 c rice flour*
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup milk (I used Silk PureCoconut)
2 large eggs
1/2 cup non-fat Greek yogurt
1 tablespoon olive oil
1/4 cup honey
1. Preheat oven to 400 degrees F.
2. Combine the cornmeal, rice flour, xanthan gum, baking powder, sugar and salt in a large bowl. In a separate bowl, combine the milk, eggs, yogurt and honey. Add the wet mixture to the dry ingredients and gently stir until just combined.
3. Place cupcake liners in a muffin tin. Evenly divide the cornbread mixture into the papers. (I filled mine just a little over 3/4 the way up). Bake for 15 minutes or until a toothpick comes out clean.
*If you're making these with regular flour, simply use 1 cup as written and omit the xanthan gum.