You would never know that these Gluten Free Cornbread Honey Muffins are so allergy-friendly! Both dairy-free and gluten-free, these muffins pair perfectly with warm chili, pulled chicken, or on their own as a snack. The whole family will love these Cornbread Muffins!
Preheat oven to 400 degrees F. Grease a 12-cup muffin tin (or line with paper liners).
In a medium bowl, mix the cornmeal, flour, baking powder, and salt.
In another large bowl, whisk together the milk, eggs, oil, and honey. Pour the dry ingredients into the wet and mix until combined and there are no large clumps of flour.
Divide the batter evenly into the muffin cups and bake in the oven for 15 minutes, or until golden brown on top and an inserted toothpick comes out clean. Allow the muffins to cool in the pan for 5 minutes, then carefully remove onto a wire rack to finish cooling.
I used Bob's Red Mill Gluten-Free 1-to-1 baking flour. If using a different gluten-free flour, make sure it contains a thickener, like xanthan gum. You are also welcome to use a regular, all-purpose flour.