DOES JIFFY CORNBREAD HAVE GLUTEN RECIPES

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YELLOW CORN MUFFINS - GLUTEN FREE (LIKE JIFFY CORNBREAD ...



Yellow Corn Muffins - Gluten Free (Like Jiffy Cornbread ... image

Make and share this Yellow Corn Muffins - Gluten Free (Like Jiffy Cornbread Mix) recipe from Food.com.

Total Time 25 minutes

Prep Time 0S

Cook Time 25 minutes

Yield 12 muffins

Number Of Ingredients 9

1 cup yellow cornmeal (make sure it is gluten free)
1 cup cornflour (masa harina)
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
1 cup buttermilk
2 tablespoons shortening, melted

Steps:

  • Sift the dry ingredients together into mixing bowl. Stir in the beaten eggs, buttermilk and melted shortening.
  • Pour into greased muffin cups. Bake in preheated 400 oven for about 25 minutes.

Nutrition Facts : Calories 127.5, FatContent 3.9, SaturatedFatContent 1, CholesterolContent 31.8, SodiumContent 396.5, CarbohydrateContent 20.7, FiberContent 1.5, SugarContent 5.3, ProteinContent 3.2

GLUTEN-FREE CORNBREAD - GLUTEN-FREE BAKING



Gluten-Free Cornbread - Gluten-Free Baking image

Easy gluten-free cornbread. Savory, not sweet. Includes dairy-free option.

Provided by Elizabeth

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 9

1 1/2 cups coarse/medium ground gluten-free cornmeal (see note) ((8 ounces; 226 grams))
1/2 cup gluten-free flour, see note ((2 1/2 ounces; 70 grams))
2 tablespoons granulated sugar ((1 ounce; 28 grams))
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk, see note for dairy-free option ((6 ounces; 170 grams))
2 large eggs ((about 4 ounces out of shell; 114 grams))
1/3 cup vegetable oil ((2 1/3 ounces; 66 grams))

Steps:

  • Heat oven. Preheat oven to 425 degrees F. (If using an 8-inch cast iron skillet, place into oven before preheating. Heat skillet for at least 10 minutes.)
  • Prepare the batter. Whisk together gluten-free cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter should look almost smooth. A few lumps remaining is normal.
  • Bake. If using a skillet, remove skillet from oven and place on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray. Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.
  • Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.
  • Store. Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.

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