Traditional cornbread gets a gluten free twist in these oat flour corn bread muffins. A great side dish to chilis, soups, stews, salads and more, this version was a crowd pleaser among taste testers who couldn't tell that there was no wheat flour in this easy recipe.
Allow me to introduce you to my favorite homemade cornbread recipe and quite possibly the best cornbread muffins you'll ever taste!
In my quest to create the best recipes using oat flour in place of regular (like cookies and muffins), I decided to play around with this swap in my go-to easy cornbread recipe and I was SO pleased with the results!
And I suspect you'll love them too (and how easy they are to whip up!).
Made from simple ingredients you probably even have on hand right now, this slightly sweet cornbread is the perfect side dish for just about anything.
- Yellow Cornmeal- Another type of cornmeal can be used but don't use corn flour. Wondering about the difference between cornmeal vs corn flour? Check out this article.
- Oat Flour- If you need to ensure that the recipe is GF, use certified gluten-free oats/gluten-free oat flour.
- To Measure Oat Flour: If you have a kitchen scale, that is best for most accurate measurements of oat flour. But if you are measuring by hand, I have found that I can consistently achieve 120 g per cup of oat flour by scooping the oat flour into a measuring cup, lightly packing it down and then levelling off the top. See this oat flour snickerdoodles post for more details.
- Baking Powder
- Sea Salt- Table or kosher salt can be substituted.
- Apple Cider Vinegar- Lemon juice will also work.
- Water- Or your choice of dairy or dairy-free milk.
- Butter- Both salted and unsalted work well. For dairy free, you can use melted coconut oil or olive oil but if you can, I encourage using butter for best results and flavor!
- Honey- I strongly recommend using honey but maple syrup will also work. If you need to use a granulated sweetener you could experiment with substituting brown sugar, white sugar or coconut sugar and then also increasing the butter to 6 tablespoons- I haven't tested this though.
1. Mix dry ingredients. In a large bowl, mix together the cornmeal, oat flour, baking powder and salt.
2. Mix wet ingredients. Melt the butter in a small bowl and set aside for 3-5 minutes to allow it to cool slightly. In a medium bowl mix the butter with water, vinegar, honey and eggs.
3. Combine. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Mix until just combined.
4. Divide into muffins. Line a 12 count muffin pan with paper or silicone liners. Divide the batter evenly among them, filling each about ¾ full.
5. Bake. Bake at 425 F for 14-18 minutes until the centers of these gluten free cornbread muffins bounce back slightly when pressed and a toothpick poked in the middle comes out with just a few crumbs.
Leftovers and Storage
To Store: Cool completely and store leftover oat flour cornbread muffins in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
To Reheat: Rewarm in the microwave for 20-30 seconds if desired.
Make it Your Own
Make it a quick bread: If you would rather bake it as a tray than as individual muffins, line a 9x9 inch square baking pan with parchment paper and pour the batter into an even layer. Increase the baking time to 18-23 minutes.
Add more flavors: Jazz up your savory cornbread by stirring some of the following into the dry ingredients (up to 1 cup of):
- Bacon bits
- Shredded cheese such as cheddar
- Chopped Herbs such as chives, rosemary or thyme
- Diced jalapeño
This healthy cornbread recipe is the perfect accompaniment to:
- Santa Fe Salad
- Chorizo, Rice and Beans Skillet
- Potato Soup
- Pumpkin Chicken Soup with Rice
- Greek Yogurt Frittata
And if you end up with leftover cornbread, try making it into croutons.
For most consistent results, I recommend using store-bought oat flour in this recipe.
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And if you liked this recipe...
...you might also like:
Oat Flour Cornbread Muffins
- 1 cup yellow cornmeal
- 1 cup oat flour
- 2 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ cup butter melted and cooled slightly
- 1 cup water
- 1 tablespoon apple cider vinegar
- ¼ cup honey
- 2 eggs
- Preheat the oven to 425 °F.
- Melt the butter in a small bowl and set aside for 3-5 minutes to allow it to cool slightly.
- In a large bowl, mix together the cornmeal, oat flour, baking powder and salt.
- In a medium bowl mix the butter with water, vinegar, honey and eggs.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. Mix until just combined.
- Line a 12 count muffin pan with paper or silicone liners. Divide the batter evenly among them, filling each about ¾ full.
- Bake for 14-18 minutes until the centers bounce back slightly when pressed and a toothpick poked in the middle comes out with just a few crumbs.
- Serve warm with extra butter and honey.