Chili and cornbread is one of our faves around here.  I wanted to change it up a bit and try out a gluten-free cornbread recipe while making the muffins for dinner.  It did not disappoint!  Recipe below.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup cornflour (masa harina)
• ¹⁄₄ cup white sugar (or substitute)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, beaten
• 1 cup buttermilk
• 2 tablespoons melted butter

1. Sift the dry ingredients together into mixing bowl. Stir in the beaten eggs, buttermilk and melted shortening.
2. Pour into greased or lined muffin cups. Bake in preheated 400 degree oven for approximately 25 minutes or until a toothpick comes out clean.

Yields 12 cornbread muffins.