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grain-free Chile-Cheese “Cornbread” Muffins

By Kelly · 12 Comments

Grain-Free Chile Cheese Cornbread
Going grain-free doesn’t mean you have to miss out on the delicious addition of cornbread when enjoying your favorite soups, stews and chili. Instead, these slightly sweet and savory grain-free “cornbread” muffins taste so close, you’d almost swear there’s corn in them. But, there isn’t! Yay!

P.S. The secret to these mock-cornbread muffins being such a cheerful yellow hue is the use of real pastured eggs. Their bright orangy-yellow yolks are perfect for enhancing both the eye appeal and most important – the nutritional value of your favorite meals!

Grain-Free Chile Cheese Cornbread close up

Print
Chile-Cheese “Cornbread” Muffins (GF)

Yield: 10 muffins

Ingredients

  • 2 cups blanched almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup butter, melted
  • 2 tsp pure honey
  • 3 large eggs
  • 1/3 cup whole milk yogurt
  • 1/2 tsp apple cider vinegar
  • 3/4 cup shredded grassfed sharp cheddar
  • 1 tbsp finely diced green chiles (or 1-2 tsp seeded and diced jalapeno)
  • Jalapeno slices for garnish

Instructions

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with 10 paper muffin liners.
  2. Slice the jalapeno, making sure to remove the seeds from the slices; set aside.
  3. In a small bowl, add the almond flour, coconut flour, baking powder and salt.
  4. In a large bowl, whisk together the melted butter and honey, until creamy. Then, whisk in the eggs, yogurt and apple cider vinegar, until well combined.
  5. Add the dry ingredients to the wet, whisking to ensure no lumps remain.
  6. Use a rubber spatula to fold in the cheddar cheese and fine-chopped green chiles (or jalapeños). Green chiles are my personal favorite, because they really add a depth of flavor to the muffins. I find these muffins to be a little plain without them – or fine diced jalapeños, if you prefer a little heat instead. Remember, if using jalapeños, "less is more" unless you can withstand the heat.
  7. Evenly distribute the batter among the muffin cups and top with a jalapeno slice for the cute factor.
  8. Bake for approximately 20-25 minutes, until slightly browned around edges and a toothpick inserted in the center comes out clean. Allow muffins to cool in tin about 5 minutes, then serve warm with your favorite soups, stews and chili. Yum!

Notes

Extra muffins can be frozen for a future meal. When ready to use, thaw in fridge overnight and then reheat in toaster oven set at 200 degrees for 8-10 minutes.

3.1
https://thenourishinghome.com/2014/02/chile-cheese-cornbread-muffins-gf/

 

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Filed Under: Muffins/Breads/Biscuits, Sides ·

Comments

  1. Wendi says

    February 25, 2014 at 1:40 pm

    Looks awesome! Could the cheese and chiles be ommitted?

    Reply
    • Kelly says

      February 25, 2014 at 1:50 pm

      Yes, but you may need to add a bit more yogurt or butter to make up for the cheese. Maybe an extra tablespoon of butter would do? Haven’t tried it this way, so it’s just a best guess 🙂

      Reply
  2. Amy Woodring says

    February 27, 2014 at 3:52 pm

    I can’t do almond flour. Any suggestion for an alternative to that?

    Reply
    • Kelly says

      February 27, 2014 at 9:22 pm

      My friend Lauren has a coconut flour version you might want to try: http://empoweredsustenance.com/paleo-cornbread-muffins/
      Blessings, Kelly 🙂

      Reply
  3. Dawn says

    February 28, 2014 at 12:33 pm

    Is there a substitute for coconut flour?

    Reply
    • Kelly says

      February 28, 2014 at 2:54 pm

      Hi, Dawn. You can omit the coconut flour and add and extra 1/3 cup of almond flour. They will be a bit crumblier, but should still be just as delicious! 🙂

      Reply
  4. Toni says

    February 21, 2015 at 8:23 pm

    Hi Kelly, I was wondering if I can substitute greek yogurt for the whole milk yogurt or coconut yogurt?

    Reply
    • Kelly says

      February 23, 2015 at 8:57 am

      Yes, you can. 🙂

      Reply
  5. Demi says

    April 12, 2015 at 5:13 pm

    I don’t have any yogurt right now. Would sour cream work?

    Reply
    • Kelly says

      April 12, 2015 at 7:43 pm

      Yes, that will work just fine. 🙂

      Reply

Trackbacks

  1. Weekend Links - Keeper of the Home says:
    March 1, 2014 at 3:00 am

    […] Grain-Free Chile-Cheese "Cornbread" Muffins @ The Nourishing Home […]

    Reply
  2. Savory Enchilada Pot Pie (GF, DF) - Keeper of the Home says:
    March 14, 2014 at 3:00 am

    […] the enchilada-style stew with a mock-cornbread muffin (or gluten-free corn muffin) gives them a corn-like flavor and texture, as well as that classic […]

    Reply

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