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Gluten Free Cornbread Muffins

This is a lower calorie and lower fat recipe a customer wanted to share with others. It has not been tested in the Bob's Red Mill kitchen.

  • 3-1/2 cups GF Cornbread Mix
  • 1-1/2 cups Milk (non fat)
  • 1/3 cup Sour Cream (Non Fat) or Yogurt
  • 4 Egg Whites


Preheat oven to 375°F.  Line 16 muffin cups with muffin liners.

Place entire contents of cornbread mix in large bowl. Add milk, egg whites and yogurt (or sour cream). Mix until blended. Spoon batter into prepared muffin cups. Bake for 20 minutes or until tops are browned. Enjoy with favorite soup or with honey (as dessert).   Makes 16 muffins.

*You can add 1 1/2 cups of fresh blueberries for some variety.
Gluten Free Cornbread Muffins



Products Used in this Recipe

Gluten Free
GF Cornbread Mix

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1 Review

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Debbie April 22, 2014
Very dense texture. Taste is bland and heavy in comparison to nonGF options. Will keep trying to find a better option.

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