• Non-stick cooking spray or unsalted butter for the pan
  • 1 cup of all-purpose flour, gluten-free
  • 1 cup of yellow cornmeal
  • 2 teaspoons of baking soda
  • ¼ cup of granulated sugar
  • ¾ teaspoon of xanthan gum
  • 2 teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of tables salt
  • 1 cup buttermilk
  • 2 large eggs
  • ½ cup vegetable oil or one stick of unsalted butter


  1. Preheat your oven to 375 degrees Fahrenheit. Take a 12 muffin pan and grease it using unsalted butter. You can also use cooking spray for greasing the pan.
  2. Take a large mixing bowl; add cornmeal, all-purpose gluten-free flour, baking powder, sugar, baking soda, xanthan gum, and a pinch of salt. Whisk and combine them well. Make a well in the center of the mix and set the bowl aside.
  3. Take another medium-size mixing bowl and add the eggs. Whisk using a whisking wire. Keep whisking in the butter till it is properly blended and has incorporated air. Now, add in the buttermilk. Whisk it to blend the mixture properly.
  4. Pour your liquid mixture in the created well of the flour and dry ingredient mix. Stir it lightly till it has combined evenly. Do not stir roughly as it might tighten the dough. Take the muffin pan; grease it with butter or vegetable oil. Now, spoon the batter into the muffin pan. Fill each cup almost to the brim. Mound the batter in the muffin cup in the center till the top of the cups or a bit above.
  5. Put it in the oven and bake the muffin for 22 minutes or till it is golden brown in color. Take a toothpick and insert it into the muffin at the center. If the muffin batter doesn’t stick to the toothpick, it means that the muffin has been baked completely. In case it sticks to the toothpick, let it bake for few more minutes.
  6. After baking the corn muffins allow it to rest for a few minutes. Then take it from the muffin pan and it should come out clean. Remove the muffins from the pan and place them on to a cooling rack. This way the corn muffins will not steam. Serve them warm or at room temperature. You can also store them to have it with tea or coffee in the evening.


  • Baking is going to depend on the oven and the flour that you will be using. Check whether the muffin has been done after 20 minutes and then check after another 2 minutes. Use a toothpick to check. A well-done muffin will have a moist crumb.
  • Corn flour is known to be finely ground cornmeal. It is necessary to make sure that the ingredients are free of gluten. Read the label before using. This is because sometimes, the manufactures change the formulation of the products without prior information. Any brand you choose should be labeled gluten-free. 
  • In case you want it to be dairy-free, you can use coconut oil instead of butter and dairyless buttermilk. However, it might change the consistency of the batter but it is not going to have an effect on the taste.
  • Again, you can use coconut sugar instead of granulated sugar. These muffins freeze well. You can put them in the refrigerator and defrost it at room temperature when you are about to have them.