Gelatin Free Classic Corn Muffins
Golden, tender, and kissed with honey, these corn muffins are the kind of simple bake that earns a permanent spot in your rotation. The batter comes together in two bowls — dry ingredients whisked in one, wet in the other — so there's no fuss and no special equipment required. What makes this recipe a natural fit for avoiding gelatin is that it relies entirely on pantry staples: cornmeal, flour, buttermilk, eggs, butter, and honey do all the heavy lifting without any stabilizers or additives that can sneak into store-bought versions. Folding the wet and dry ingredients together just until combined keeps the crumb tender rather than tough, and the honey adds a subtle warmth that balances the slight tang from the buttermilk beautifully. They bake up golden on top with a soft, moist interior that holds together perfectly — no wobble, no mystery ingredients. Serve them warm straight from the tin alongside a bowl of chili or a big pot of soup, or enjoy one plain with a little extra butter melted into the top.
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Learn more →Ingredients
12 servings
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
- 2 tbsp honey
- 1 tbsp neutral oil or unsalted butter, for greasing
Instructions
- 1
Preheat the oven to 400°F (205°C). Grease all 12 cups of a standard muffin tin with neutral oil or softened butter, coating the rims as well.
- 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
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