Gluten-Free Grilled Cornbread Muffin

Prior to being diagnosed with Celiac Disease, my husband and I had a weekly Sunday morning ritual. We would head out to our favorite restaurant and leisurely eat breakfast while reading the paper. I always ordered the same thing. This restaurant had huge homemade muffins that they would split and grill. My favorite was cornbread. I loved the buttery, crispy top and would save that part for last.

Well, this morning, though it wasn't Sunday, I relived that delicious memory. A few days ago, I made a {...} batch of cornbread using
Pamela's Cornbread & Muffin mix. The results: excellent and easily veganized.

Ellen's Homemade Cornbread

One package Pamela's Cornbread & Muffin Mix
1 cup unsweetened rice milk
3 tbsp agave or maple syrup
1 cup frozen corn kernels (roasted is lovely)
1/4 cup vegetable oil or 4 tbsp melted butter (Earth Balance is vegan)

Preheat the oven to 400 degrees F. Grease an 8" square pan.

Pour the cornbread mix into a large bowl. In a separate bowl, combine the rice milk, maple syrup, corn kernels, vegetable oil, and adobo sauce. Add the wet ingredients to the cornbread mix. Do not overmix.

Pour into the greased pan. Bake for 25 minutes or until an inserted toothpick comes out clean.

After they cooled and I took my first bite, I found them a bit wet. I found that they improved after sitting on the counter (wrapped) for a few days. Gave them a chance to dry out a bit. This morning, two days after I baked the cornbread, I took a few pieces of the cornbread, split them in half horizontally, spread some Earth Balance butter on them, and grilled them butter side down in a cast iron pan until crisp.

Me, a cup of tea, and my grilled cornbread muffin. Can't get much better than that!