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Author: Minimalist Baker Recipe type: Quick Bread Cuisine: Gluten Free Serves: 12 muffins Ingredients 3 Tbsp melted butter 1/3 c pumpkin puree or unsweetened applesauce 1/4 cup honey 1/4 cup raw or granulated sugar 1 large egg 1 cup low-fat buttermilk OR almond milk + 1 Tbsp vinegar or lemon juice 1 cup cornmeal 1 cup GF flour blend 1/2 tsp salt 1/2 tsp baking soda 2 jalapeos, divided Instructions Preheat oven to 350 degrees F, and line a muffin tin with 12 paper liners OR lightly grease them with non-stick spray or butter. What I was expecting and what I got were two completely different things. This healthier cornbread has what is, in my opinion, the perfect ratio of cornmeal to flour. Then transfer to a plate or bowl for serving. Im just wondering what contributed to that particular texture. any suggestions? would corn starch work? thanks in advance!! Reply Jeanette says November 26, 2013 at 3:04 pm Hi Christina, you could use regular rice flour and perhaps a little xanthun gum. These were amazing! Everyone enjoyed them and kept coming back for seconds and thirds. I hope theyll come out well.