Minestrone Soup with Herbed Cornbread Muffins


  • 1 C. Cornmeal
  • 1 C. Gluten-free All-purpose flour
  • Fresh Herbs, finely chopped
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
  • 1 Egg
  • 1 C. Buttermilk
  • ¼ C. Unsalted Butter, melted
  • 1 C. Corn Kernels


  1. Preheat the oven to 425 degrees and prepare a standard muffin tin with cooking spray.
  2. In a mixing bowl, whisk together the cornmeal, gluten-free flour, chopped herbs, salt and baking soda.
  3. Separately, whisk together the egg, buttermilk, melted butter and corn kernels.
  4. Gently stir together the wet and dry ingredients until fully incorporated.
  5. Spoon the batter into each well of the muffin tin.
  6. Bake the muffins for about 15 minutes, until the tops are just browned and a toothpick comes out clean.


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