HOW TO MAKE IT
INGREDIENTS: 1 cup 1-to-1 gluten free baking flour blend, such as Pillsbury, Bob's Red Mill, or Cup4Cup 2/3 cup yellow cornmeal 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 cup butter (salted or unsalted),softened 3 Tablespoons honey 2 large eggs 1/2 cup Greek yogurt or sour cream 1/2 cup milk 1 Tablespoon chopped fresh sage
Either use a sifter or sieve to sift the gluten free flour, cornmeal, baking powder, salt, and baking soda together into a large bowl or combine it all in a bowl and whisk until combined.
Use a hand mixer to blend the butter and honey together in a medium bowl. Beat in the eggs one at a time, then blend in the Greek yogurt or sour cream, milk, and sage, if using.
Add the wet ingredients to the dry ingredients, and fold together until just combined. Divide the batter evenly between the prepared muffin cups.
Bake for 12-15 minutes or until golden brown. Let cool in the pan for 10 minutes before transferring to a rack to cool completely. Or enjoy warm with butter.
Once they are cooled, you can store the cornbread muffins in an airtight container or plastic zip top storage bag for a couple of days, or in the refrigerator for up to a week.