1 cup (140 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 cup (132 g) coarsely ground yellow cornmeal
1/3 cup (67 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (128 g) sour cream (or ricotta cheese), at room temperature
8 tablespoons (112 g) unsalted butter, melted and cooled
2 eggs (100 g, weighed out of shell), lightly beaten
1/2 cup + 2 tablespoons (3 fluid ounces) milk (any kind), at room temperature
1 1/3 cups (210 g) fresh or frozen corn kernels (if fresh, sliced off about 2 large ears of corn)
Place in the center of the preheated oven, and bake for about 20 minutes, or until the muffins are very lightly browned on the edges and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven, and cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
Originally published on the blog in 2011. All photos and video new, recipe tweaked slightly, most text new.
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