Cornbread is a Thanksgiving tradition in our home. Most cornbread recipes are made with wheat flour, but since we are a gluten-free household because of celiac disease, we make our cornbread the old fashioned way – with plain ole cornmeal. If you’ve never made cornbread this way, I think you’ll be pleasantly surprised. This cornbread recipe produces a fluffy, chewy muffin. So, fill up that bread bowl with cornbread muffins and pass it around.
Old Fashioned Cornbread Muffin
This recipe makes about 14-16 corn muffins.
- 2 cups organic cornmeal*
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1/3 cup honey
- 1 1/3 cups buttermilk, kefir or other cultured dairy
- 1/4 cup melted butter
- Pre-heat oven to 350 degrees.
- Grease a muffin tin or use paper liners.
- Combine all the dry ingredients and stir to combine.
- Add the rest of the ingredients and mix to combine. **
- Pour batter into muffin tins until almost full.
- Bake at 350 for 25-30 minutes or until a toothpick comes out clean.
*Corn is one of the top produced GMO crops, because of this, I recommend organic corn meal.
**Chemistry Lesson: Bring your kids into the kitchen for this step. When you add an acid to baking soda (baking soda is in the dry ingredients) it creates a chemical reaction (think exploding volcanoes with vinegar and baking soda). Explain to your kids that cultured dairy, like buttermilk or kefir, is acidic and causes a chemical reaction when mixed with baking soda. Once you start stirring the wet and dry ingredients, you’ll notice lots of little bubbles which produces an almost frothy like batter. Baking soda in the recipe acts as a leavening agent, creating that fluffy muffin we are after.