Gluten-Free Chipotle Cornbread Muffins

by Erin

Chili’s best friend got a makeover. Meet the chipotle cornbread muffins that you won’t believe are gluten-free.

Gluten-Free Chipotle Cornbread Muffins.

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What goes better with chili than cornbread? Cheesy chipotle cornbread! I have already shared a jalapeno cornbread from which this recipe is adapted from, but changed the jalapeno to chipotle, substituted half the oil with Greek yogurt, and used gluten-free flour in order to cater to my gluten-intolerant friend. The best thing about this recipe is it’s ease of preparation. The ingredients are all mixed in one bowl and is very forgiving, as made evident by my substitutions.

Gluten-Free Chipotle Cornbread Muffins in Muffin Pan.

The only complaint I heard while we devoured chili with these cornbread muffins was the chunks of onion, but I think that is a matter of texture preference. You could leave them out all together but you run the risk that they might not be as moist. I would suggest either mincing the onion or using a cheese grater in order to reduce the size of onion chunks.

Guess what? I graduate and get my PhD hood 1 month from today!

Gluten-Free Cornbread Muffins.

One year ago: Streusel-Topped Milky Way Apple Butter Bread

Gluten-Free Chipotle Cornbread Muffins.

GLUTEN-FREE CHIPOTLE CORNBREAD MUFFINS

Print
Yield: 2 Dozen
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 cups yellow corn meal
  • 1 cup gluten-free all-purpose flour
  • 1 (14.75 oz.) can cream style corn
  • 1 Tbsp sugar
  • 1 cup onion, finely chopped*
  • 1-1/3 cup shredded cheddar cheese
  • 1-1/2 tsp baking powder
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream or plain Greek yogurt
  • 3 eggs, beaten
  • 1-3/4 cup 2%  milk
  • 2 chipotle peppers in adobo sauce. minced

Directions

  1. Preheat oven to 350 degrees. Grease two muffin pans; set aside.
  2. In a large bowl, thoroughly mix all ingredients together. Divide mixture into cups of the prepared pans and bake for 35-40 minutes, or until the tops are golden and a toothpick inserted in the middle comes out with moist crumbs.
  3. Cool in pan 10 minutes before removing to cool completely on a wire rack, or serve warm.

Notes

* Use a cheese grater if you prefer less noticeable pieces of onion in your corn bread.

Did You Make This Recipe?
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Source: Adapted from my mom’s Jalapeno Cornbread.

Gluten-Free Chipotle Cornbread Muffins 1

Post updated 10/31/2024, photos above and below are the originals.

Gluten-Free Chipotle Cornbread Muffins 2

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7 comments

Jolene November 2, 2024 - 9:40 am

Looks delicious! I’ll have to do minced dried onion because I live with veggie haters but I think that’ll still be okay.

Reply
Wendy Klik November 2, 2024 - 6:39 am

Perfect side dish and using the gluten free flour makes it available to all.

Reply
Smoked Macaroni and Cheese October 30, 2024 - 5:12 pm

[…] Also, yes I am aware that many people would not think that this smoked macaroni and cheese belongs on the Thanksgiving dinner table. But I prefer joy so it stays. Besides, it fits in so well with the other recipes I am highlighting this week including harvest succotash and chipotle cornbread muffins. […]

Reply
Harvest Succotash October 30, 2024 - 5:04 pm

[…] and cheese, sharing a harvest butternut squash edamame corn succotash today, and will end with chipotle cornbread on […]

Reply
Joanne November 14, 2013 - 6:51 am

I love adding spice to my cornbread/muffins. It’s just so fitting!

Reply
steph@stephsbitebybite November 13, 2013 - 8:00 am

I can believe you’re so close to graduation!! I bet you’re dying from anticipation!! And these muffins, I’ll take a handful of them! A few for chili dipping, a few schmeared with peanut butter, and a few to use as a breakfast sandwich biscuit

Reply
spiffycookie November 13, 2013 - 8:36 am

Breakfast sandwich with cornbread? What a great idea!

Reply

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