These turned out really nice. My son is coming to visit and I made a big pot of chili and wanted some cornbread to go with it. He eats gluten-free, so here is what I came up with. By the way, they are very tender and just lightly sweet.
GLUTEN-FREE CORNBREAD MUFFINS
Whisk together in a medium sized bowl: 1 cup cornmeal, 1 cup almond flour, 5 teaspoons baking powder, 1/2 teaspoon salt. Crack an egg into the dry mixture, and add 1/2 cup canned pumpkin, 1/2 cup soymilk (or any milk you have), 2 Tablespoons oil (I used EVOO), 2 Tablespoons honey. Stir it all together and add a little more milk if needed so it isn't too dry. Divide into greased muffin tins and bake in a 425 degree pre-heated oven for 17 minutes. You might have to adjust the time. 15 minutes wasn't quite enough in my oven. I ate one. There were 11. :)
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