I grew up on Jiffy cornbread muffins. You know the mix that comes in the old fashioned looking blue and white box? All you have to do is add eggs and milk to it and you are good to go. The cornbread muffins came out perfect every time and they were so easy to make.
One of the first dinner “recipes” that I learned how to make was basically dumping some canned chili (yes I said canned chili, haha) in a 9 x 13 casserole dish, whipping up some Jiffy cornbread muffin batter, and pouring it on top of the chili and baking it for 30 minutes. I could eat that for dinner for the rest of my life and be happy. It sounds so gross, but it’s so good.
Now since then, I’ve upped my food standards quite a bit. Canned meat is no longer on my approved list and I’m allergic to the wheat in the Jiffy mix. I also can’t have milk or eggs. The mix is also full of yucky ingredients you can’t pronounce so I was OK with not having that in my life anymore.
I live in Missouri and we live on chili in the fall and winter so there was no way I was giving up on that combo just because of some food allergies. Besides, pretty much all chili is gluten and dairy free anyways so there wasn’t much recipe work needed to convert the recipes to be allergy friendly. Cornbread was going to take a little more effort though.
I started researching and trying allergy friendly cornbread muffins and failed hard the first few times. One of the times I got so excited because I thought it tasted delicious, but then when my husband took a bite he had to spit it out because he said it tasted like fish. I was shocked because the bite I had was awesome.
Now I still don’t know what ingredient did this, but when I took a bite of the spot he had just eaten off of it tasted like rotten fish!! I must not have mixed the batter up completely because you only got a fishy bite in certain spots but man was it nasty when you did. Needless to say, I wasn’t planning on trying anymore cornbread recipes for a while.
After a few weeks had gone by, I kept craving cornbread. Eating chili without cornbread just didn’t seem natural. So I did some more research, dug through a ton of recipe comments to find one that might have a good chance of succeeding.
I’m so glad I didn’t give up because the last recipe I tried was the trick. They were perfectly soft, with that delicious corn flavor you want and just a touch of sweetness. I also only had to make a couple of modifications to meet my allergy needs which is always a bonus.
I’ve been really tempted to see if I can throw together my old chili and cornbread casserole with all of my new recipes. So maybe that will be a future recipe I share.
Did any of you have a “gross” recipe you loved before you knew any better? That’s definitely what that chili cornbread casserole was for me and I have no shame about it! I can’t wait to hear about them and hope you all are as excited about this cornbread muffin recipe as I am!Print
1 cup gluten free cornmeal
1 cup all purpose gluten free flour (I use “Better Batter”)
3 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
1 tsp salt
1 cup milk of choice (I use “So Delicious unsweetened Coconut Milk”)
1/2 cup honey (or maple syrup for strict vegan)
1/2 cup coconut oil, melted (avocado oil will work as well)
- Preheat oven to 350°F.
- Grease a muffin tin or line with muffin liners.
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and xanthan gum (if your flour doesn’t contain it).
- Add the remaining ingredients to the bowl and stir until combined.
- Fill each muffin tin about 3/4 of the way full.
- Bake for 20 minutes.
- Allow the muffins to cool before eating.
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