A dishtowel lined wooden bowl filled with homemade cornbread muffins.

Homemade Cornbread Muffins

Ready in just 20 minutes, these Gluten-Free Cornbread Muffins are soft, delicious, and the perfect addition to your main entree.

Prep: 10 minutesCook: 10 minutesTotal: 20 minutes
Servings: 12 muffins 1x


  • 1 cup yellow cornmeal (170g)
  • ¼ cup all-purpose gluten-free flour blend (30g)* (may substitute all-purpose flour if not gluten-free)
  • ½ teaspoon fine salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup milk of choice
  • ⅓ cup avocado oil (may substitute olive oil or melted butter)
  • 2 large eggs
  • 3 tablespoons honey


  1. Preheat the oven to 350℉. Line a 12-count muffin pan with paper liners or spray generously with cooking spray.
  2. In a mixing bowl, combine all of the cornbread muffin ingredients (dry ingredients and wet ingredients) and stir until well combined.
  3. Divide the batter evenly among each of the prepared muffin cups filling each about ¾ full with batter.
  4. Bake the muffins for 10-12 minutes or until a toothpick inserted in the center comes out clean.
  5. Remove muffins from the oven and let them cool for 5 minutes before removing and serving.
  6. Store any leftover cornbread muffins in an airtight container at room temperature for up to 3 days. Muffins may be stored in the freezer for longer storage.

Nutrition Information

  • Serving Size: 1 muffin
  • Calories: 135
  • Fat: 7 g
  • (Sat Fat: 1 g)
  • Sodium: 200 mg
  • Carbohydrate: 15 g
  • (Fiber: 1 g
  • Sugar: 5 g)
  • Protein: 2 g
  • Cholesterol: 32 mg


© The Real Food Dietitians
Recipe By: Ana Ankeny
Thai Peanut Quinoa Salad Ingredients

5 Secrets to

Feeling Better Fast

Delivered right to your inbox!