Skillet Corn Muffins

Skillet Corn Muffins                                                      Serves 18

Cut into some warm Gluten-Free  Skillet Corn Muffins right out of the oven.

1 stick unsalted butter softened

1/3  cup sugar

2 eggs

1 cup buttermilk (or 1 cup of whole milk mixed with 1 tsp white vinegar)

1 tsp vanilla extract

¾  cup gluten-free all-purpose flour blend

1 cup corn meal

1 tsp xantham gum

1 tsp salt

1 tsp baking powder

Cooking spray or 1 tsp olive oil

1. Preheat oven to 375 degrees F.
2.  Cream together butter, and sugar, add eggs, buttermilk, and vanilla extract and mix until well combined.
3. Combine other dry ingredients, slowly beat into wet ingredients until uniform in texture.
4. Pour into cupcake cups tins or into 4 mini cast iron skillet pans coated with cooking spray or an 12x 9 x 3”  cakepan that has been coated with cooking spray and pour batter in.
5. Bake cupcakes or skillet corn cakes about 20 minutes until golden,  cake pan about 25 minutes, until golden, and toothpick comes out clean.

Nutritional Information:  134 calories, 2.7 grams protein, 17 grams carbohydrates, 6.2 grams fat, 35 milligrams cholesterol, 164 milligrams sodium,  < 1 gram fiber, 22 milligrams calcium, < 1 milligram iron

Tip:  If you make corn bread in a larger cake dish it will come out very thin like a toaster corn cake.

Quick and Easy.

**Allergy Information: GF, SF, NF, PF, FF, SFF, V.  Check ingredients on all purpose gluten-free flour to confirm soy free and nut free, to keep soy free use a soy free cooking spray or olive oil to coat pans.  To make milk free use margarine in place of butter and a milk free yogurt and rice milk for the buttermilk mixed with 1 Tbsp white vinegar.  To make vegan use an eggless egg substitute and milk free yogurt and rice milk mixed with 1 Tbsp white vinegar in place of the buttermilk.

FODMAPs: To make FODMAP friendly use lactose free yogurt and rice milk mixed with 1 Tbsp white vinegar in place of the buttermilk.