Tuesday's Treat: Savory Cheddar-Stuffed Mini Corn Muffins {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
  • 1½ cups finely ground cornmeal
  • 1½ cups gluten free all-purpose flour (King Arthur's blend)
  • 1½ Tbs. baking powder
  • 1½ tsp. salt
  • 2 Tbs. sugar
  • 2 tsp. chopped fresh rosemary
  • 2 eggs
  • 1¾ cups buttermilk
  • 6 Tbs. (3/4 stick) unsalted butter, melted
  • 8 oz. sharp cheddar cheese, cut into 40 small cubes
  1. Preheat an oven to 375ºF. Spray mini-muffin pan with nonstick cooking spray.
  2. In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, salt, sugar and rosemary. Make a small well in the center.
  3. In another bowl, whisk together the eggs, buttermilk and butter until just blended. Pour the egg mixture into the well of the cornmeal mixture and gently fold until the batter is blended and no lumps remain.
  4. Spoon about 1 tsp. batter into each prepared well and place a cheese cube in the center of each one. Spoon the remaining batter evenly on top, covering the cheese cubes. Bake until the edges of the corn bread are golden and a toothpick inserted into the center comes out clean, about 10 minutes.
  5. Transfer the pan to a wire rack and let the corn bread cool for 5 minutes, then serve immediately. Makes 40 mini corn breads.
Recipe by Jackie Ourman at http://jackieourman.com/tuesdays-treat-savory-cheddar-stuffed-mini-corn-muffins-gluten-free/