This is the last corn bread recipe you will ever need or want to make. These muffins (or small loaves) are moist, maple-y, and delicious. They are naturally gluten-free, and may be made diary-free as well with the substitution of almond milk and elmination of the butter glaze. These are healthful muffins, made with brown rice flour, and are free of refined sugars.
The muffins go great with chili, or even sliced and topped with honey. The glaze on these muffins is a wonderful addition, but not necessary. They are great on their own as a snack, or even as part of a healthy breakfast.
Prep Time: 10 minutes | Cook Time: 10-20 minutes | Servings: Serves 16 | Difficulty: easy
- 1/2 cup cup extra virgin olive oil
- 2 cups brown rice flour
- 2 cups cornmeal
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups skim milk, or almond milk
- 4 large eggs
- 3/4 cup pure maple syrup
- 1/4 cup butter
Heat oven to 425° F. Grease a mini muffin pan, mini loaf pan, or 9x13in baking dish.
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
Make a well in the center of the flour mixture and add the milk, eggs, 1/2 cup of the maple syrup, and extra virgin olive oil (if using); whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix). Batter may be frothy, this is okay.
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 10 minutes for tiny muffins, and 15-20 for large muffins or loaves.
Meanwhile, in a small bowl, combine the butter and ¼ cup of maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then remove.
I have made this bread without the addition of olive oil (oops) and it turned out delicious and more maple-y tasting – not too dry.
Baking times may vary depending on your oven and climate, so keep an eye on the muffins after about 10 minutes.
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