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May 16, 2010

Ham & Cheese Corn Muffins

3/4 c. corn meal
1 c. gluten-free flour mix (I used Carol Fenster’s sorghum blend)
1/2 tsp. salt
1/2 tsp. xanthan gum
1 Tb. baking powder
1 tsp. unflavored gelatin (optional)
1/3 c. sugar
3/4 ground or chopped ham (or use bacon)
3/4 c. grated cheddar cheese
1/4 c. oil
2 eggs
>1/2 c. milk

In a mixing bowl, combine the dry ingredients. Stir in the ham and cheese. In a smaller bowl or glass measuring cup combine the liquid ingredients. Stir the liquid ingredients into the dry ingredients and mix to remove most of the lumps. Spoon into a muffin tin that has been sprayed with a non-stick cooking spray. Bake at 400 degrees for about 18 minutes.

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