Thanksgiving was another great opportunity to get the family together and cook up a storm!
We have our regular menu down pat (with occasional slight alterations) but it seems like everybody is looking forward to the same dishes year after year. I guess that's the beauty of tradition; it's your safety/comfort zone.
One of the funnest parts about getting ready for our family meals is planning the menu a few weeks beforehand. Today, I thought I'd share a recipe for cornbread muffins, as this was yelled out first during our menu planning dinner. (Yes we have dinner to plan our big dinner... don't judge we're a very food-oriented family, lol.)
So here it is:
The muffins are dairy free and gluten free, they are a tad sweet, so cut back the sugar to 1/3 of a cup if you want them to be more savoury. Even so, they are quite delicious just the way they are.
1 cup yellow cornmeal
1 cup gluten-free all-purpose flour mix - I used a mix of tapioca, oat and rice flowers in equal ratio.
1/2 cup coconut sugar
1 tablespoon of baking powder
1 tsp. salt
1 cup water
2 large eggs
1/4 cup coconut oil (I used Heartland Gold coconut oil)
1/4 cup honey
1/2 cup corn kernels
1/3 cup of chopped cilantro
- Preheat the oven to 400 degrees. Line one to two muffin tins with cupcake liners. I was able to get about 16 muffins out of one batch.
- Mix flour, salt, baking powder, and sugar together in a medium-sized mixing bowl. In a separate, larger bowl, whisk the melted coconut oil with the water, and then add the two eggs and honey and whisk well. Add the corn kernels and cilantro to the dry ingredients and toss gently this is done to ensure even distribution of the corn and cilantro, add the mixture of dry ingredients to the wet ingredients and stir until combined. Fill the muffin liners 2/3 full.
- Bake at 400 degrees for 15 minutes.