Gluten-Free Cornbread

By Michell Janah, Pastry Chef at Cancer Treatment Centers of America in Tulsa, Oklahoma

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Yields 2 dozen standard size muffins

5 oz. butter, unsalted
5 oz. of canola/olive oil blend
4 tsp. fresh chopped garlic
1/4 c. freshly chopped or dried chives
9 oz. polenta
15 oz. rice flour
1 tsp. xanthan gum
1 tbsp. baking power (slightly heaping)
2 tsp. Cajun spice
2 tsp. salt
4 large eggs
2 1/2 c. milk
2/3 c. natural honey
2 c. frozen corn
1/2 c. shredded cheese (cheddar, or to your preference)


Preheat oven to 350 degrees. Lightly grease muffin pan or place muffin liners in cups.

Heat butter, canola/olive oil blend and fresh chopped garlic together, melting the fats and toasting the garlic. Remove from heat when complete. Stir in chives and set mixture aside.

Combine polenta (or cornmeal), rice flour, xanthan hum, baking powder, Cajun spice. Set aside.

In a large mixing bowl, combine the eggs, milk and honey. Slowly stream in the fats with garlic and chives. Mix in dry ingredients until combined (do not over-mix). Mix in corn and cheese.

Pour into muffin cups. Bake for 16-18 minutes.

Tips: make the batter ahead and store in an airtight container in the refrigerator for up to 7 days.