Mini Cornbread Muffins, Gluten-free Print Recipe Print Recipe


We finally had to shut our windows and throw a blanket on our bed. It’s officially Fall and I’m beyond thrilled to be wearing a sweatshirt again, but usually with shorts. I still have my own personal heater in me.

My intention this week was to make gluten-free cornbread muffins and chili, but the thought of eating beans right now just isn’t settling.

What’s most important, was I successfully made these muffins since my craving after Jess‘s instagram of cornbread back in July. Its literally been on my mind ever since.

Let me just warn you. These muffins are like candy. AND they will disappear like candy. I didn’t grow up eating cornbread and for some reason it was always a treat when it was around. I kept these simple and without a lot of sugar. The size is also great sharing – football sunday, tailgating, halloween and/or thanksgiving.

If your appetite is better than mine [probably is] and looking for a good chili recipe, here are a few – Black bean and Sweet Potato Chili. Or this oldie, but a goodie,  Chicken or Turkey Chili.

Have a wonderful weekend, everyone!


ps. new post on With Style & Grace Baby



Note: You can make these in any muffin pan or in a cake pan, just might require greater baking time.

Mini Cornbread Muffins, Gluten-free

makes about 36 mini muffins

PRINT Recipe

[Recipe inspired by Forgiving Martha]


  • 3/4 cup white rice flour
  • 3/4 finely ground cornmeal
  • 1/4 cup tapioca starch
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar – I used raw turbinado
  • 2 eggs
  • 1 cup almond milk or milk of choice
  • 1/4 cup butter, melted


Preheat oven to 400 degrees F. Spray mini [or regular] cupcake pan with non-stick or grease with butter. Set aside.

Mix together white rice flour, cornmeal, tapioca starch, baking powder, salt and sugar.

In a separate bowl, whisk together eggs, milk and butter – make sure it’s cooled first. Add the wet ingredients to the flour mixture and mix until well combined.

With an ice cream scooper or spoon, fill cupcake tin 3/4 full. Bake for 16-18 minutes or until you insert a toothpick and it comes out clean.

Best enjoyed right out of the oven!


Serve with butter, honey or maple syrup.



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  • Beth @ Tasty Yummies

    These are so adorable. I love cornbread, especially with some diced jalapeños in it (ok and I used to love some shredded cheddar in them, too). My hubby adores his warm with maple syrup overtop. These look so moist and yummy! Thanks for sharing, I will definitely be trying them.

  • Jeanette Chen

    These look dangerously good – I think I could pop more than few in my mouth if I made these! I’m sure they’d go great with a bowl of chili.

  • Sylvie Shirazi

    I know what you mean about cornbread being like candy, it’s hard to stop at just one!

  • Brian Samuels

    We didn’t really grow up with it around the house either… but I do adore a good piece of cornbread.

  • Alison Lewis

    love these Lisa! hope your weekend is going well

  • Sara @

    Yes! I love these!

  • Aida Mollenkamp

    My stepfather still makes cornbread with Jiffy mix no matter how hard I try to convince him to make his own. Maybe if I made them cute and mini that would work…

  • Jeanine

    yum! Fall just happened here and I’m sitting here freezing… loving the idea of these and some black bean chile!

  • Amanda Formaro

    Oh how yummy, and in bite sized form!

  • Kiersten @ Oh My Veggies

    Ooh, these look so good! I totally need to make a big batch of cornbread muffins so I can freeze them and pop them in the microwave whenever we have chili. Which will be often now that it’s fall!

  • Erin

    I made these with beef stew for Sunday dinner yesterday! I’ve tried 3 GF cornbread recipes and finally have a winner! Thanks!

  • carrian

    These sound fantastic!

  • rvank

    Yum! These little guys look killer!

  • Kelly Senyei

    Yum! I’m making chili this week and these will be its perfect pair. Thanks for sharing!

  • Haley Savage

    Just have to report that these are delicious! I don’t do a lot of GF baking because I’ve tried some recipes with not-so-great results, but these may have helped me turn a corner! 🙂 They are fluffy and have a nice little dome and good flavor. Think I’ll sneak in a little bit more butter next time to amp it up even more. 😉 Thanks for a great recipe!

  • Pingback: Holiday Entertaining: Mini Cornbread Muffins, Gluten-Free « Green Door Hospitality()

  • John Reese

    Those look so amazingly delicious 🙂 I love that they’re small enough to just pop in your mouth!!

    Where do you get the rice flour/cornmeal from for your recipes? I used to buy flour, but now I like grinding my own for a better taste…plus it has better nutrition! I saw this youtube video by Onlygrainmills and now that I’m using a KoMo they sold me I could never go back…

  • Mslilypad

    These are wonderful. I made them with white corn meal and obey, Yum.