I have been craving some nice Corn Bread for a while and decided to give it a try today. While I made plain Corn Muffins today, based on the success of the recipe, I think I will try some pepper/basil/curry leaves seasoning next time for some more flavour. The Corn Muffins turned out just perfect and I paired them up with some tangy tamarind chutney for a nice hot breakfast!
Corn Muffins
- Preheat the oven to 400 deg F and move the rack position to the center shelf. Prepare a muffin tray by spraying it with baking spray.
- In a bowl, mix the following:
- 1 cup cornmeal
- 1 cup GF flour (GF flour is prepared by mixing superfine brown rice flour, potato starch and tapioca flour in 2:2/3:1/3 ratio i.e., 2 cups: 2/3 cup:1/3 cup)
- 1/2 tsp xantham gum
- 1/4 cup granulated sugar
- 3 1/2 tsp baking powder
- 1/4 tsp salt
- In another bowl, mix the following:
- 1/4 cup canola or vegetable oil
- 1 cup minus 1 tbsp milk
- 1 well beaten egg
- 1/4 tsp vanilla extract
- Combine the wet mixture with the dry ingredients and gently mix (do not over stir).
- Slowly add the batter to the muffin tray filling approx. 75% of each cup.
- Put the muffin tray in the oven and bake for 20 mins or until golden brown.
Tamarind Chutney
Tamarind chutney is a staple in Indian cuisine and is used regularly with snacks. Given the subtle taste of Corn Muffins, I decided to pair them with some tangy tamarind chutney and the combination was great. You can find numerous recipes for the chutney and one example is here.
P.S.: This recipe is adapted from the Corn Muffin recipe by Annalise Roberts in her book "Gluten Free Baking Classics"
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