Based loosely on an old GOURMET recipe, these easy muffins can be made a day or two ahead by kids (or adults!) and tossed in the oven to warm for a few minutes after everything else comes out on Thanksgiving Day – or any other day. While cornmeal is gluten-free by nature, do make sure your cornmeal is labeled “Gluten-Free” if it’s a dietary necessity for your family or guests.
Course: Side Dish
Cuisine: American
Servings: 12muffins
Cost: $5.
Equipment
12-cup Muffin Tin
Ingredients
Softened butter for greasing muffin tin
2cupsgluten-free cornmeal
1teaspoonkosher salt
½teaspoonfresh ground black pepper
1teaspoonbaking powder
½teaspoonbaking soda
2large eggs
1 ¼cupsbuttermilk (can sub milk plus 1 tablespoon lemon juice)
¼cupcanola oil
1 ¾cupsgrated extra sharp Cheddar--5 ounces, divided
Honey, for serving -- optional
Instructions
Preheat oven to 425 degrees F and position rack at center. Grease muffin tins with softened butter using a pastry brush or a paper towel. Set up a cooling rack on the counter.
Stir together cornmeal, salt, pepper, baking powder, and baking soda in a large bowl. In a large measuring cup, beat the eggs briefly and whisk in milk and canola oil. Stir the egg mixture into the large bowl with the cornmeal mixture until just combined. Add only 1 ½ cups of the grated Cheddar cheese and mix briefly.
Using a greased large ice cream scoop, divide the batter among the muffin cups and sprinkle each with a bit of the remaining ¼ cup of cheese.
Place muffin pan in the oven and bake until muffins are golden brown and/or a toothpick inserted at the center of a muffin comes out clean --15-20 minutes. Holding the tin firmly with your two gloved hands (or use oven pads/towel), bang it a couple of times on the counter, to make sure the muffins are free in the cups. (Use a small sharp knife to go around muffins if they stick.) Turn the pan over and release the muffins onto a cooling rack. Turn each muffin upright. Serve warm or at room temperature with honey, if desired.