Cornbread Muffins Without Flour – Makes 12 Fluffy Bites

These golden bites rely solely on cornmeal for their base, creating a texture that’s fluffy inside with a delicate crust. You’ll need just a handful of pantry staples—no fancy equipment required. A cast iron skillet works beautifully, but a muffin tin or baking pan delivers equally delicious results. Perfect for busy weeknights or weekend gatherings.

Pair them with chili, soups, or smoky BBQ for a hearty meal. Drizzle honey for sweetness or add herbs for savory flair. The choice is yours—versatility is baked right in. And because they’re gluten-free, everyone at the table can enjoy that first warm bite.

Prep Time: 10 mins
Cook Time: 15–22 mins (depending on pan)
Total Time: 25–30 mins
Servings: 6–8 muffins

Ingredients

Dry Ingredients
- 1 cup medium-grind cornmeal
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup yogurt (dairy or plant-based)
- 2 large eggs (or 2 chia/flax eggs for egg-free)
- 3 tablespoons melted butter or ghee (or plant-based oil for dairy-free)
- 1–2 tablespoons honey (optional, adjust for sweetness)
Optional Add-ins
- ½ cup shredded zucchini (squeeze excess moisture)
- Herbs, shredded cheese, or jalapeños to taste

Equipment

Cast iron skillet, muffin tin, or standard baking pan
Mixing bowls (wide for gentle folding)
Measuring cups and spoons
Toothpick or cake tester
Oven thermometer (optional but recommended)

Directions

Step 1: Preheat & Prep Pan

Preheat oven to 400°F (204°C).
Grease skillet, baking pan, or muffin tin with butter or oil. For skillet, preheat in the oven for 5 minutes to enhance crust.

Step 2: Mix Dry Ingredients

Sift cornmeal into a large bowl.
Add baking powder, baking soda, and salt. Whisk 30 seconds for even distribution.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk yogurt, eggs, melted butter, and honey.
Fold in optional zucchini or other mix-ins gently.

Step 4: Combine Wet and Dry

Pour wet mixture into dry ingredients.
Fold gently with a silicone spatula 10–12 strokes. Small lumps are fine—avoid overmixing.

Step 5: Bake

Cast Iron Skillet: 18–20 mins (crispy edges, tender interior)
Muffin Tin: 15–17 mins (soft, portable muffins)
Ceramic/Standard Pan: 20–22 mins (even crumb, moist center)

Check doneness with a toothpick—it should come out with moist crumbs, not wet batter.

Step 6: Cool & Serve

Let muffins rest 5–10 minutes before serving.
Optional: Brush tops with melted butter for extra richness.

Tips for Perfect Muffins

Avoid overmixing to keep texture light and airy.
Ensure baking soda/powder are fresh for proper rise.
Preheat pans for crispy crusts, especially cast iron.
Adjust mix-ins in small amounts (¼ cup) to maintain structure.

Serving Suggestions

Savory: Chili, soups, BBQ dishes, roasted vegetables
Sweet: Honey, maple syrup, poached eggs, avocado slices
Portion Control: Muffin tins create individual servings; skillet yields rustic loaf-style cornbread

Storage

Room Temp: Airtight container, 2 days
Refrigerator: Up to 5 days
Freezer: Wrap individually in foil, store in freezer bag, up to 3 months
Reheat: Cast iron 350°F 5 mins; microwave with a teaspoon of water to prevent dryness

Nutritional Info (per muffin)

Calories: 180–200
Fat: 7g
Carbs: 25g
Fiber: 2g
Sugar: 5g

Variations

Dairy-Free: Replace yogurt with coconut or plant-based alternatives; butter with oil
Egg-Free: Use chia or flax eggs (1 tbsp seeds + 3 tbsp water per egg, set 5 mins)
Veggie Boost: Add shredded zucchini, carrots, or spinach (squeeze excess moisture)
Flavor Twist: Herbs, jalapeños, or shredded cheese for savory muffins; honey or maple for sweet

Baking Methods for Optimal Texture

Your choice of pan changes the game. A preheated cast iron skillet creates explosive rise and crackly edges, while muffin tins yield portable domes with softer crusts. Adjust times based on vessel depth: