Honey Cornbread Muffins:

I know there's a thing in the south about how it's not cornbread if there's sugar in it. And you might feel the same way!! However, I love a lot of southern food (Okra, grits...you get the picture!), but I also happen to love cornbread with sugar in it!!! So here is a recipe that we have used for a while now. Whenever we serve these to non gluten-free eaters, everyone is SO surprised that something that tastes so good, could possibly be gluten-free!

                               This is not my photo

1 cup flour
1 cup cornmeal
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum

2 eggs
1 cup milk
1/4 cup canola oil
1/4 cup honey

In a large bowl, combine first six ingredients; set aside. In a small bowl, whisk together egg, milk, oil and honey. Stir into dry ingredients and mix until well combined (I like to use a whisk to do this to get all the lumps out).
Fill greased muffin tins or paper muffin cups 3/4 full. Bake at 400 degrees for 20-25 minutes or until golden brown and toothpick inserted in the center comes out clean. Serve! Store in an airtight container in the refrigerator after they have completely cooled.