I don’t know the first thing about gardening, let alone farming, but something tells me that this summer, the conditions were right for some really good corn to grow in Ontario. The corn is like candy, making these gluten-free corn bread muffins more like cupcakes!
We’ve been eating it off the cob, in steaming bowls of awesome corn chowder soup and most recently, in the form of these delicious gluten-free, dairy-free corn bread muffins. This is an update of an old recipe that primarily used brown rice flour. I’ve swapped it for my current favourite protein-rich chickpea flour.
Thanks to the natural sweetness of the corn, I barely added any sweetener to these. Using just a quarter of a cup of maple syrup for the whole recipe means that each muffin has just 1 teaspoon of syrup. For my next trick, I’ll skip it altogether and let the corn do the sweet talking.
Bake these up, slather in ghee, your favourite cheese, or keep them naked. This is officially one of my new late summer, early fall classic favourites.Print
A quick note about corn. Some say it is now impossible to find truly organic corn these days. This may be so. At the very least, be sure your corn is what is often labelled as “no-spray”. GMO corn isn’t sold for human consumption but that doesn’t make any old corn safe and awesome. Non-GMO corn can still be sprayed with Round-Up and you definitely don’t want that in your muffin.