Okay so tonight I totally cheated and grabbed a bag of Bob’s Red Mill Gluten Free Cornbread Mix… I was going to make those gluten free cupcakes I’ve been salivating over but I just didn’t have time tonight to make anything from scratch. I used the Bob’s gluten free cornbread mix according to the package except I cut in another 2 tbs of butter to keep the muffins moist. I used organic whole cow’s milk (yuck I know, but it actually improves the texture of gluten free baked goods). I’m starting to realize that gluten free baking and rice milk just don’t mix… the texture just doesn’t come out right.
Bob's Red Mill Gluten Free Cornbread
They turned out pretty good, the kids loved them but I think they could have been sweeter, so next time I’ll add a little sugar to the mix. Overall, the gluten free cornbread muffins were pretty good… now we’ll see how they hold up overnight and if they’re still soft and moist tomorrow!
Filed under: Domestic Bliss, Gluten Free Cooking, Organic Cooking | Tagged: bob's red mill, gluten free, gluten free baking
Next time you make cornbread muffins add maple syrup not sugar. The tops get crispy and it adds just enough sweet and compliments chili or ham or what ever you aet with the cornbread. I used to do this with the old jiffy mix and carried it over to glutten free and I still love it!
Thanks Julie, I’ll definitely try maple syrup next week!