While finishing edits on LOST AND FONDUE, I had the craving for bread. That might not sound like a big deal to most of you, but for a gluten-free person it is. Sure, I make all sorts of sweet breads and gooey desserts. For some reason gluten doesn't affect the baking textures in these items (for me). (As a girl, I was always a baker. I baked pies, cakes, cookies. You name it, and I sold them around the neighborhood. No one died...well, not from my cooking...as far as I know).
But making gluten-free bread can be a bit of a long shot. It doesn't always turn out right. I've found most gluten-free pizza breads turn out great. I think that's because gluten-free bread items naturally become a little hard (not a good quality if you're after soft, squishy bread). So after pondering, I thought...muffins. I'd settle for a corn muffin. With cheese.
Searching my old recipes, I stumbled across a cheddar corn muffin recipe. Note: some people who can't eat gluten can't eat corn either, and I'm very very sorry. That has got to be tough because whatever wheat isn't it...corn is. Corn syrup, corn starch. So be careful and know that most of my gluten-free recipes don't include corn.
The recipe was good, but I wanted to tweak it, and it turned out delicious. I made mini-muffins and large muffins, and both were nice and soft on the inside with a zip to the flavor. They went perfectly with soup, which was my aim. Remember I made that luscious soup with shrimp a few weeks ago and, well, next week, I'm sharing a love affair with soup, so...these muffins are a perfect accompaniment.
CHEDDAR CORN MUFFINS
(makes 12 muffins or 24 mini-muffins)
5 tablespoons butter, melted
2 cups cornmeal, stone-ground
1 teaspoon salt
1 teaspoon baking powder
1 cup corn (medium ear yields ½ cup) (frozen may be used, but make sure drained)
1 1/8 cup milk
1 teaspoon lemon
2 ounces Cheddar cheese, shredded
Preheat oven to 400 degrees.
In large microwavable bowl, melt the butter. Add the cornmeal, spices, corn, milk, lemon, egg and cheese. Mix well.
Pour into greased muffin tins (12 large or 24 mini).
Bake 15-20 minutes, until golden brown. (Minis take about 15 minutes.)
A SNEAK PREVIEW and BOOK TRAILER of LOST AND FONDUE is now up on my website. Click here. If you'd like to know more about A Cheese Shop Mystery series and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well.