This corn muffin recipe is gluten-free and makes a hearty muffin that freezes well.
I like Bob’s Red Mill Corn Meal because it is sort of ‘rough’ and the medium grind adds a lot of texture. In addition, my local Cash and Carry stocks it in 25 lb bags, which makes it about 54¢ a pound. I have experimented with different pan techniques and found that the silicone baking muffin pan without cupcake papers is the best.
Preheat oven to 450f
2 cups medium corn meal
1 tsp baking powder
1 tsp salt
1 tbsp flax meal with 3 tbsp warm water, let sit at least an hour
1 1/2 cups 2% milk, warmed (Or 1 cup whole milk and 1/2 cup warm water.)
3 tbsp olive oil
Optional: 1/4 – 1/2 cup Parmesan cheese, whole sliced jalapenos to push into the top of unbaked muffins.
Mix the dry together in a bowl, add the wet and mix well.
Place a silicone baking muffin pan on a sheet pan. Fill cups, without papers, most of the way full. These muffins don’t rise much.
Bake in hot oven 20 minutes, turning pan several times.
Let cool before popping out of pan. These are best served hot right out of the oven, but freeze well and when thawed and then reheated, in microwave, are very good. They do not become rubbery because there is no flour in them.