These Rosemary Cornbread Muffins are fluffy, gluten-free, and naturally sweetened with honey. They have hints of fresh rosemary and go perfectly with a cozy bowl of soup or chili.
‘Tis the season for cornbread!
Cornbread is always one of my favorite things to have alongside pretty much any type of soup, stew, or chili. I’m not sure if it’s just a southern thing, but we tend to eat cornbread with just about everything.
I decided to make this recipe in muffin form, it is easier for everyone to just grab one with their meal. No need to cut it out of a big skillet. Although, you can definitely feel free to make it in a loaf pan or cast iron skillet.
Gluten-Free Cornbread Ingredients ->
- cornmeal – of course, you need a good quality cornmeal for these!
- brown rice flour – you will typically find a mix of cornmeal and white all-purpose flour in a lot of traditional cornbread recipes, so I subbed brown rice flour
- fresh rosemary – rosemary gives these a really nice savory flavor that is amazing alongside a warm bowl of chili (you can also use dried rosemary)
- honey – these muffins are naturally sweetened with honey because everyone loves a slightly sweet cornbread
- and then your staples like eggs, baking powder, salt, and dairy-free milk
These delicious cornbread muffins are dense, chewy, and perfect served warm with some butter and honey drizzled on top.
What to serve with these cornbread muffins ->
- One-Pot Turkey Chili Verde
- Crock Pot Turkey & Bean Chili
- White Bean & Chard Soup
- Chicken & Brown Rice Soup
- Creamy Butternut Leek Soup
Rosemary Cornbread Muffins
- 1¼ cup cornmeal
- ⅓ cup brown rice flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp fresh rosemary, finely chopped
- ½ tsp salt
- 2 eggs
- 1⅓ cup unsweetened almond milk
- 3 tbsp honey
Preheat the oven to 350 degrees. Spray muffin pan with non-stick spray.
In a large bowl, combine the cornmeal, brown rice flour, baking powder, baking soda, salt, and rosemary. Whisk until combined.
Next, add the eggs, milk, and honey to the dry ingredients, and whisk until evenly combined.
Fill the muffin tins 3/4 full and bake for 15-18 minutes, until a toothpick inserted into the center of the cornbread comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then transfer the muffins to a wire rack to finish cooling.