Gluten Free Cornbread madeleines or mini corn muffin Recipe
Bread  Corn  American  
1/2 cup coarse gluten-free cornmeal grits (Arrowhead Mills or Bob’s Red Mill)
1/2 cup gluten-free medium cornmeal (Bob’s Red Mill)
3/4 cup gluten-free flour blend (Rebecca reilly’s brown rice blend)
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup lowfat buttermilk (for dairy free, milk sub with lemon juice)
1 large egg, beaten
2 tbsp. canola or olive oil
freshly ground black pepper

1/8 cup roasted red pepper, minced (for 1/3 the recipe)
2 tbsp. microplane grated parmesan or more (for 1/3 the recipe)
Coarsely ground lemon pepper (for 1/3 the recipe)

For all recipe:
Lemon olive oil (optional)
kosher salt

1 madeleine pan, 1 mini muffin tin (use only half or 1/3 or tin)
butter for greasing or nonstick cooking spray

Preheat oven to 375F.
Grease madeleine pan and 1/3 or 1/2 of mini muffin tin with butter or nonstick cooking spray.

Whisk together dry ingredients in med-large bowl and then make a well in the middle. Add your buttermilk, egg, and oil, and gently combine. Fill 2/3 of tins with the cornmeal batter.

Sprinkle 1/3 of batter in tins with grated parmesan. Sprinkle 1/3 of batter with generous amounts of coarsely ground lemon pepper. Add minced roasted red pepper to batter remaining in the bowl and use to fill remaining madeleine tins and mini muffin tins.

Season with kosher salt and bake for 9 or 10 minutes. If you like, you can turn over your madeleines and bake for two more minutes. Bake mini muffins a few more minutes too, if you like.

To serve, baste with lemon olive oil (optional) and sprinkle with a bit more kosher salt. Yummy!

Rebecca Reilly’s GF Flour mix:
Made in bulk, proportions are
2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Now please buy her wonderful cookbook.)