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Corny Cornbread Muffins | Gluten Free, Soy Free, Nut Free

Corny Cornbread Muffins

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Author Food Allergy P.I.


  • 1 cup self-rising yellow corn meal Albers Brand Yellow Corn Meal
  • 1 cup all-purpose or gluten free measure for measure flour
  • 2/3 cup sugar
  • 1 T baking powder
  • 1 tsp salt
  • 1/4 cup vegetable or grapeseed oil
  • 2 eggs
  • 1 cup sour cream
  • 1 cup cream style canned corn


  1. Combine the flours, sugar, baking powder and salt. Whisk together until well combined. Make a well in the middle of the dry ingredients, and add the oil, eggs, sour cream and whisk together til well combined. Add the cream style corn and fold into batter. Scoop into greased or paper lined muffin tins (I like to use an ice cream scoop), and bake at 400 for 15 minutes.