A GERD-Friendly Cornbread Recipe to Bring Prosperity in the Year to Come
I always say that if you don’t learn something new every day, you're not paying attention. Well, while researching different versions of cornbread, I learned that eating cornbread on New Year’s Day represents gold and will give you luck and prosperity for the New Year. This is a Southern tradition of luck and prosperity, and the cornbread is paired with black-eyed peas, collard greens, and some Pot Likker soup.
GERD-Friendly and Gluten-Free Goodness
These muffins are tender, easy, and full of flavor. If you’ve been following my recipes, then you know that I don’t have a lot of experience with gluten-free (GF) baking. During my test batches, I discovered that soaking the polenta in water refrigerated overnight, really softened the bite of the grain. Polenta is basically a larger milled corn meal, so soaking it definitely made a world of difference.
I soaked the whole cup of polenta, which made approximately 1 cup and ¾ of wet polenta. I didn’t use all of it for the recipe. I only used a cup of it. The muffin batter was also a little waterier than the first test batch, but this didn’t affect the muffins in a negative manner at all! If anything, it made them more moist!
I also tested gluten-free rice flour and all-purpose GF flour. I personally liked the all-purpose GF flour better. They were tender, not grainy.
Lucky Muffins for New Year’s Day
These “lucky” gluten-free, GERD-friendly cornbread muffins will be the STAR of New Year’s Day! If you're pairing these with a Pot Likker soup, some chicken pozole, or even some GUMBO, you won’t be disappointed. The richness of the butter with a hint of sweetness will go with whatever you would like!
Gluten-Free Cornbread Muffins
Servings: 12
Keywords:
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
Ingredients
- 1 cup polenta
- 1 cup gluten-free flour
- 1 stick butter melted
- 1 cup coconut-based dairy-free yogurt
- 2 eggs
- ⅔ cup brown sugar
- 1 tsp baking soda
- 1 tsp salt
Instructions
- The day before: Soak the polenta in water.
- The day of: Preheat the oven to 375°F.
- Melt the butter in the microwave and pour it into a mixing bowl.
- Add brown sugar and mix until combined.
- Incorporate the eggs, ensuring the butter is not too hot to avoid cooking the eggs.
- Add the remaining ingredients and mix until well combined.
- Pour the batter into a muffin tin, either greased, lined, or ungreased if using non-stick muffin tins.
- Bake for 30-40 minutes or until a toothpick inserted comes out clean.
- Let the muffins rest for 5 minutes.
- Enjoy!
Nutrition Facts
Serving Size: 1
Serving Per Recipe: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 116 | ||
| % Daily Value* | ||
| Total Fat 1.6g | 2% | |
| Saturated Fat 0.6g | 3% | |
| Trans Fat 0g | ||
| Sodium 340mg | 14% | |
| Total Carbohydrate 23.6g | 7% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 13.2g | ||
| Protein 2.1g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Notes
Difficulty: 3
*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking and using equipment)
Prep Tip: For optimal tenderness, soak polenta in water in the refrigerator for 24 hours before baking. Drain excess water before use.
- Barnes, A. C. (2022, November 28). What is Pot Likker?. Southern Living. https://www.southernliving.com/what-is-pot-likker-6833345
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