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Corn Bread

These corn muffins are great with a bowl of soup!

~ Gluten & Dairy Free ~

10 muffins or 1 loaf


1 egg

1 cup of unsweetened coconut or almond milk

1/2 cup  Earth Balance butter

1/2 cup white sugar

1 cup Masa cornflour

1 cup gluten-free flour

(Kinnikinnick pancake mix or Bob Mill 1:1)

2 tsp baking powder

1) Preheat oven to 400 degrees.


2) In a large bowl or in a stand mixer add all the ingredients, mix well. 

3) Using a lined muffin pan, fill muffin cups.

4) Bake muffins for about 11 minutes and a loaf for around 40 minutes.

Serve with butter or jam.

5) Store in a covered container at room temperature or you can freeze them.


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