Ingredients:
1 cup gluten free all purpose flour (I used Bob's Red Mill AP GF Flour)
1/2 tsp xanthan gum
1 cup cornmeal
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
2 eggs
1 cup + 2 Tbsp Buttermilk
1/4 cup butter flavored shortening, melted
1/2 (15.25 oz) can of corn, drained (or if you can find it, 1 (7oz) can of corn, drained)
1/2 cup finely shredded cheddar cheese
Directions:
1. Preheat oven to 400F.
2. In a large mixing bowl, combine flour, xanthan gum, cornmeal, sugar, baking powder and salt.
3. In another bowl, combine eggs and buttermilk.
4. Add melted shortening to flour mixture, mix well. Add egg and buttermilk mixture to flour mixture, stirring just until batter is moistened. Fold in corn and cheese.
5. Pour into lightly greased muffin tin cups; fulling 2/3 full.
6. Bake 15 - 18 minutes or until golden brown.
Makes approximately 18 muffins.
