Gluten-Free Corn-Cheddar Muffins

  • Prep Time 20 minutes
  • Total Time 1 hour 25 minutes
  • Yield Makes 12
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  • Vegetable oil cooking spray
  • 1 cup coarse yellow cornmeal
  • 1/2 cup sugar
  • 1/4 cup rice flour
  • 1/4 cup potato starch
  • 2 tablespoons tapioca starch
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 1 cup low-fat buttermilk
  • 3 tablespoons vegetable oil
  • 2 large eggs
  • 1 cup shredded low-fat cheddar cheese
  • 1 tablespoon chopped fresh thyme


  1. Preheat oven to 375 degrees. Line a 12-cup
    muffin tin with baking cups, and lightly
    coat each with cooking spray.

  2. Whisk together cornmeal, sugar,
    the rice flour, potato starch, tapioca starch,
    baking powder, and 1/2 teaspoon salt in a
    large bowl. Whisk together buttermilk, oil,
    and eggs in a medium bowl. Fold buttermilk
    mixture into cornmeal mixture, then
    gently fold in cheddar cheese and thyme until combined.

  3. Spoon batter into baking cups, filling
    each three-quarters full. Bake until a toothpick inserted
    into the center of each comes out
    clean, about 25 minutes. Transfer pan to a
    wire rack, and let cool for 10 minutes. Turn
    out muffins onto rack. Let cool completely.

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