Gluten Free Cornbread Muffins with Cheddar and Bacon Recipe

Erin D. | Texanerin Baking Updated

Gluten Free Cornbread Muffins with Cheddar and Bacon are savory, salty, and a little spicy. Enjoy on their own or as a side.

I was preparing for a baby shower recently and after a day of baking sweets, I realized it'd probably be nice of me to offer something savory.

It was around 11pm, and I just wanted something quick and easy that would be a crowd-pleaser.

Gluten Free Cornbread Muffins Photo

At first I thought about making this gluten-free mac and cheese, but I was still in the baking mood so my mind shifted to a more sinful version of my gluten-free vegan cornbread. It's truly awesome on its own, but after adding cheddar and bacon? So much better!

I was worried that cornbread and cheddar would taste odd, but it was surprisingly addictive. If you don't like cheddar, use any cheese you like!

The more flavorful, the better.

My original recipe was vegan, but considering all the bacon and cheddar I added, it's obviously not anymore. So I decided to change things up a bit and load them up with dairy.

Instead of dairy-free milk and coconut oil, these cornbread muffins call for buttermilk and butter. I also scaled the sugar down to 2 tablespoons from 1/2 cup.

Sweet cake-like cornbread and cheddar was just too weird. And to add a little oomph,

I added a small amount of paprika and cayenne! It adds just a hint of spiciness so if you're looking for more, you can double the amount of spice.

Gluten Free Cornbread Muffins Picture

When you take these out of the oven, don't be alarmed by how soft they are! Due to the lack of gluten, which is usually what holds everything together, these cheddar bacon cornbread muffins will stay soft and fall apart pretty easily for a few hours after baking.

They're absolutely fine for eating at the dinner table, but I wouldn't toss them into a bag to transport them until they've firmed up.

Looking for something a little more traditional? Try this gluten-free cornbread! It's made in a skillet, which cuts down on prep time and would be perfect alongside a bowl of chili.

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Gluten Free Cornbread Muffins with Cheddar and Bacon Recipe

    12 Servings

Ingredients

  • 2/3 cup Medium Grind Gluten Free Cornmeal
  • 1 1/3 cups Gluten Free Oat Flour
  • 3/4 teaspoon Salt
  • 2 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Hot Paprika
  • 1/8 teaspoon Cayenne Pepper
  • 1 cup Buttermilk, Room temperature
  • 1/3 cup Butter, Melted
  • 2 tablespoons Granulated Sugar, Or raw sugar
  • 1 1/4 cups Shredded Sharp Cheddar Cheese, Divided
  • 3/4 cup Crumbled Cooked Bacon

Directions

  1. Preheat the oven to 350°F and line a muffin pan with 12 muffin liners.
  2. In a medium mixing bowl, stir together all the dry ingredients (cornmeal through cayenne). Set aside.
  3. In a large mixing bowl, stir together the buttermilk, melted butter and sugar.
  4. Add the dry mixture to the wet and stir just until combined. Fold in 1 cup cheddar and the bacon pieces.
  5. Scoop the batter into the prepared pan, filling each mold about 2/3 full. Sprinkle the tops with the remaining ¼ cup cheddar.
  6. Bake for 14-16 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs but no wet batter.
  7. Let the muffins cool for 10 minutes in the pan and then remove to a wire rack to cool completely. The muffins will be very soft and crumbly for several hours after baking but as they cool and firm up, they become sturdier.
  8. Refrigerate in an airtight container for up to 3 days.

Recommended

Source: Adapted from Gluten-free Vegan Cornbread on Texanerin Baking
Published:
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Source:
Adapted from Gluten-free Vegan Cornbread on Texanerin Baking
Cooking Method:
Baking
Cuisine:
Gluten Free
Category:
Gluten Free Baking
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Related Recipes:
Gluten Free Baking Recipes, Gluten Free Recipes, Baking Recipes, Baked Recipes, Muffin Recipes, Bread Recipes, Side Dish Recipes
Recipe Yields:
12 servings
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Author: Erin D.
Source: Adapted from Gluten-free Vegan Cornbread on Texanerin Baking
Recipe Yields: 12 servings
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes

Nutrition Facts

Servings Per Recipe 12

Amount Per Serving
Calories from Fat 90
Calories 154

% Daily Value*
17%
Total Fat 11g
30%
  Saturated Fat 6g
17%
Sodium 411mg
3%
Total Carbohydrate 8g
1%
  Dietary Fiber 1g
  Sugars 1g
11%
Protein 5g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Erin D.

About Erin

Erin loves to bake, and especially the challenge of grain-free and gluten-free baking. We're huge fans of her work on Texanerin Baking too!