Welcome summer with these perfectly sweet Gluten Free Honey Cornbread Muffins. There’s nothing like some homemade cornbread to accompany your BBQ and bring you closer to friends!
We found a house!!!!!!!!
I can’t tell you the relief that fills my mind knowing that we will at least not be homeless moving back to the mainland. We are set to close the beginning of June on a beautiful home in a lovely community in north Phoenix.
We lucked out on purchasing this property. I had planned a house hunting trip last week, and two days before I was set to fly out, Ben saw a home (one that I was interested in) with the realtor. He FaceTimed me to make sure I approved, and I thought it was a very good option for our family. I had him move it to the top of our list for potential properties, and asked to see it the first day I arrived.
Two hours later I got a text from Ben, “House just got an offer. Realtor says we should put in a full price offer and hope they choose us.”
I had been looking at houses online for weeks and couldn’t bring myself to be excited about a single one. And now, the one home that I can actually picture myself and our family living in was going to be gone before I even arrived in Phoenix.
So, we put an offer in and crossed our fingers.
By the end of the day, we were under contract. Once I landed in Phoenix, the realtor took my mom and me around to see the other 10 houses that I was interested in. She wanted to show us our options before we ended at the house we had offered on, so we could compare all the homes to what we thought we wanted.
Well, I hated all of the houses. Every single one was terrible. Well, amazing for Hawaii standards, but having lived in Phoenix for 9 years prior, I knew we could do better.
I was so depressed. It made coming to terms with moving from Hawaii all that more difficult. I thought that if I could at least fall in love with a house, I might be okay with leaving.
The realtor just kept telling me to wait until we saw the last property, the one we had offered on. She was sure I would like it.
So, at the end of the day, we headed out to “our house”. As we drove through the community, my anxiety began to subside and I felt calm. The area was beautiful!!! All the shopping centers looked clean and well maintained and the neighborhoods were beautifully manicured. I felt like I had entered a sort of utopia.
We pulled up to the house and it was perfect; mountain views to the right, mountain views to the left. There was a large porch and pavers led up to the doorway. As the realtor opened the front door, I prepared myself to be disappointed, seeing as how every other home we had walked through felt cold and ordinary.
The complete opposite! I walked in and instantly felt that this was our home. It was clean and open with just the right amount of space for our little family. Plus, it had a walk-in pantry AND a double oven AND a desk in the kitchen for all my blogging needs!!! The backyard was gorgeous, yet simple, with FAKE grass just like we used to have. Sounds silly, but we LOVED our fake grass. Low maintenance people.
Long winded story slightly shorter…we kept our offer and are set to move in mid June. Hallelujah!!!
Now the only thing that is stressing me out is money, obviously. There is no larger purchase to be made than a home. It sure will be fun to live broke for a few months after paying our down payment and purchasing new furniture. Oh how I wish I had the powers of King Midas and could turn everything I touched into gold…or at least cold hard cash. How nice would that be???!
But until then, I’ll settle for eating gold rather than turning things to gold. For instance, these Gluten Free Honey Cornbread Muffins are as golden as you can get when it comes to corn muffins. Between fresh ground cornmeal, a few dollops of honey, and a touch of vanilla, these corn muffins are sure to delight.
I’m a die hard fan of sweetened cornbread. Not sickeningly sweet like you’re eating cake instead of a savory muffin, but just sweet enough to make your taste buds happy. Adding a mixture of sugar and honey gives these muffins all the sweetness they need and balances out that buttery goodness.
I originally made these muffins with a gluten free all-purpose flour mix, but as usual, they turned out a bit too chewy for my liking. After doctoring up the recipe with my own blend of flours and just a smidgen of xanthan gum, these muffins were perfect; tender, moist, and full of cornmeal flavor.
There’s no doubt these would be a tasty addition to your upcoming summer BBQ’s. I, however, will be tucked away inside cranking my A/C during the next few months in Phoenix. But, we’ll be planning some epic BBQ’s come winter when the rest of the world is sitting around their fireplaces and sipping hot cocoa.
Do you prefer your cornbread baked in squares or as muffins?
- ½ cup butter, melted
- ⅓ cup sugar
- 2 tablespoons honey
- ¼ teaspoon vanilla
- 1 large egg
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon xanthan gum
- ⅓ cup brown rice flour
- ¼ cup sweet sorghum flour
- ¼ cup tapioca starch
- 2 tablespoons potato starch
- 1 cup yellow cornmeal
- 1 cup milk or buttermilk
- Preheat oven to 400 degrees. Line muffin tins with paper liners and set aside.
- In a medium sized mixing bowl, whisk together melted butter, sugar, honey, and vanilla until smooth. Add in egg and whisk until smooth.
- Add baking powder, baking soda, salt, and xanthan gum and mix until combined. Add brown rice flour, sorghum flour, tapioca starch, and potato starch and stir until well incorporated.
- Add milk and stir until smooth. Add in cornmeal and mix until well combined.
- Fill muffin tins ¾ way full and bake at 400 for 15-17 minutes* or until top of muffins spring back at touch of a finger and toothpick inserted into center comes out clean.
- Remove from oven and allow to cool slightly in tin. Transfer muffins from tin to a cooling rack. Serve cornbread warm with butter and honey. Store leftovers in an airtight container in fridge for up to 5 days or in freezer for up to 3 months. Reheat before serving.