I have to admit, this one's a cheat. Crazy, busy life leads to taking shortcuts here and there. Last week for MOPS I needed to make some sort of side dish. I figured cornbread fit the bill, and since I was short on time, energy, and resources due to not making it to the store, I went with a package of Bob's Red Mill Gluten-Free Cornbread.
I'm not usually a fan of prepackaged gluten-free anything, particularly Bob's. But, given the circumstances, I used it anyway with some modifications. I have made this mix in the past and every time it turned out dry. This makes for a great crumble topping for chili or soup, but not so much if you are to be eating the bread as....well, bread. So, I added some liquid, lowered the temp, and hoped for the best.
I think I'm on to something. I will definitely make these again.
Steph's Version of Bob's Gluten-free Cornbread Muffins
1 (20 oz) package of Bob's Red Mill Gluten-free Cornbread Mix
2 cups Rice Milk
1/3 cup canola oil
3 teaspoons egg replacer + 4 tablespoons rice milk
1. Preheat the oven to 325. Grease or line a muffin tin 9 (I used a mini muffin tin)
2. Place the entire package of cornbread mix in a large mixing bowl. Add the milk, oil, and egg replacer. Mix on low speed until combined. Beat another 30 seconds on high speed.
3. Pour into muffin tin. Bake 12-15 minutes until golden brown.
As usual, I made extras and put some in the freezer. Worked out nicely! :)