Want to the taste of cornbread without the cornmeal?
These corn free Spicy Cheddar Cornbread Muffins are a super tasty stand-in!
[Disclosure: As co-founder of The Recipe ReDux I was compensated by Cabot Creamery Cooperative to manage this recipe challenge. I am not, however, eligible to win prizes.]
Mr. ReganMillerJones, Inc., as I have mentioned on the blog before, has some pretty significant food sensitives. I'm fairly certain he doesn't read this blog. So I guess I could pretty much spill the beans on everything he's reactive to, and he'd never know. But you don't get 15 years of marriage under your belt by deceit (except for when you let your kids eat a picnic on the living room carpet when he's away, since that makes you Mother of the Year in their eyes. But that's our little secret.) Anyway, out of respect to the Mister, I won't bore you with the long list of problematic foods. But there is one worth mentioning - corn.
You know what's so hard about being reactive to corn? Well aside from the fact that corn happens to be one of the main go-to grains for gluten-free cooking (which, if you've been paying attention, he's also reactive to gluten)... the biggest tragedies are tortilla chips and cornbread. I mean, corn on the cob of course is not easily replicated, but tortilla chips and cornbread are a MUST for a family who still craves their Texas life, but were raised on Alabama-grown purple hull peas and cornsticks. You know... it's like, a law or something.
One of the beauties of having an RD as a wife is my willingness to experiment to find any/every way to re-create favorite foods that might otherwise seem off-limits. And that's where these little guys come in:
Behold Corn-free Cornbread!!
Inspired by this recipe from my #SugarFreeBloggerCrush Carolyn at All Day I Dream About Food, I created these muffins to not only marry the need to bring cornbread back into our corn-free, gluten-free kitchen, but also add a crave-worthy snack appropriate for any snacking table.
Why the need for snacking?
Um, hello.... Super Bowl Snacking anyone?
The time is here. So 'round up your under-inflated footballs, gather round the table and get ready to criticize the half-time show! That's what Super Bowl memories are made of!
A quick word about the recipe challenge that prompted me to post this healthy snacking alternative. This Recipe ReDux challenge is sponsored by my longstanding client, friends, pals, VBFFs - whatever you want to call them - at Cabot Creamery. I've been working with Cabot for 7 years now. Seven. Years. Can you believe that? That's a lot of yummy cheese!! But it's also a lot of wonderful hours spent promoting the 1200+ family farmers who own Cabot. If you've never tried their cheese, drop what you're doing and grab a package today. Cabot has won every major award for taste. It's #ThatGood. But they also give 100% of their profits back to their farmers.
...And I have no doubt who most of their farmers will be rooting for in the Super Bowl next weekend. Since I decided last summer that Seattle was my new favorite city, I think it best I just answer #NoComment on who I'll be cheering for if I want to keep Cabot as a client for at least 7 more years, you know!?!
Cornbread without the cornmeal? These corn free Spicy Cheddar Cornbread Muffins are a super tasty option! Tweet this
Spicy Cheddar (Corn Free) Cornbread Muffins
Makes 16 mini-muffins
- 1/2 cup coconut flour
- 2 tablespoons sugar or bakeable sugar substitute (I used Swerve)
- 1/2 tablespoon baking powder
- 1/2 teaspoon Kosher salt
- 2 teaspoons chili powder
- 3 large eggs, lightly beaten
- 1/2 cup milk
- 1/4 cup canola oil
- 2 tablespoons cottage cheese, Greek-style yogurt or sour cream
- 2 ounces Cabot Extra Sharp Cheddar cheese, grated
- 2 green onions, chopped
- 1 to 2 canned chipotle peppers in adobo sauce, chopped
- Preheat oven to 325 degrees F. Coat 16 mini-muffin cups with cooking spray.
- Whisk together coconut flour, Swerve, baking powder, salt and chili powder in a medium-size bowl.
- In a separate bowl, combine eggs, milk, oil and cottage cheese. Add to dry ingredients and stir until well combined.
- Stir in Cheddar cheese, green onion and chipotle peppers.
- Divide batter evenly among muffin cups. Baked at 325 degrees F for 25 minutes (be careful not to burn.)