What a perfect treat for an overcast, chilly November afternoon. These are a breeze to throw together (assuming, that is, that you have gluten-free cornmeal on hand, which I did not), and they bake up perfectly moist and tender, yet not too crumbly. I got this recipe from Jules Gluten-free blog and used hemp milk (because, really, what else do you use hemp milk for?) and added about 1 tsp. gluten-free vanilla, but otherwise followed her recipe exactly. Mine did not turn out to be overly sweet like some corn muffins, so keep that in mind so you can adjust the sugar to your own taste if you prefer a sweeter corn muffin. If you make them as muffins, and not cornbread, bake them for about 22 minutes, or until a toothpick comes out clean. You can find it by clicking here. So, go to her blog, grab your cornmeal, and get ready for some autumn deliciousness.
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