Cheesy Corn Muffins
A gluten free corn muffin by Rachel Askay

1 ½ cups white cornmeal
½ cup rice flour
½ cup tapioca flour
3 tsp. xantham gum
1 ¼ tsp. baking soda
1 ¼ tsp. baking powder
1 tsp. salt
1 tsp. garlic powder
½ cup sour cream
1 cup milk
3 cups shredded sharp cheese
6 tablespoons butter (room temp)
1 egg

Pre-heat your oven to 400 degrees. Now let me tell you a secret. I am not a baker. Not one bit. Normally a recipe would tell you to mix all the dry ingredients in one bowl, beat the egg, mix the wet in another, and then mix everything all together… not me. I would apologize, but you know what, these muffins are so delicious I think it would be sacrilegious to do it any other way.

So just randomly dump all of your ingredients into a bowl and stir well. Then pack it all into a greased muffin tin (12 regular sized ones). You will have to pack it down to get it all to fit, I made these nice and dense on purpose. Cook for 23 minutes.

The first time I made them I was trying to come up with something edible to take to potluck, and didn’t use quite as much butter, no cheese, and instead of using a full ½ cup of tapioca flour I used ¼, and ¼ cup of sorghum flour. I also used less salt, no garlic powder, and ¼ cup of sugar. I was just trying to find something I liked.

Those 12 “muffins” didn’t last 24 hours. They were scrumptious, but I wanted something savory, not sweet, and decided to tweak my recipe a bit. I hope you enjoy these cheesy corn muffins as much as I do, they came out of the oven 30 minutes ago and I have already eaten two.