These gluten free cornbread lunchbox muffins couldn’t be easier to make! Simply stir and bake! A full serving of veggies in every batch. Sponsored by Libby’s®.
One of my friends in another state posted a picture of their child’s school cafeteria lunch menu last year and I was absolutely stunned by the range of nutritious items, including lots of vegetables. It actually sounded like the menu at a fancy organic restaurant!
Our local school does the best it can with limited resources, but when pizza sauce is allowed to count as a vegetable, it’s not exactly providing kids with balanced nutrition. That’s why I pack my daughter’s lunch every morning.
However, with 180 lunches to make every school year, it’s easy to run out of ideas! However, I’ve been planning ahead over the summer so we’ll be ready for when school starts later this month.
Related: Check out our big list of 40 school lunch ideas here!
Gluten Free Cornbread Lunchbox Muffins
These Gluten Free Cornbread Mini Corncobs are an easy make-ahead lunchbox hit that provide an entire serving of vegetables in every batch.
My girls love these cornbread muffins because (a) they love all-things-bread, and (b) they taste just like the corn tamales we buy often from our neighborhood tamale shop. They also love that they’re shaped just like mini corncobs!
One batch of our gluten free cornbread muffins makes enough for a week’s worth of lunches, so you can bake on Sunday night and be ready for the rest of the week!
Related: Check out our Mini Corn Dog Muffins recipe too!
Gluten Free Cornbread Ingredients
- 1 cup (two 4oz servings) Libby’s® Vegetable Cups Whole Kernel Sweet Corn, drained
- 1 cup cornmeal
- 1 cup rice flour
- 1/3 cup sugar
- 1 egg
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup almond milk (or your milk of choice)
We used Libby’s® Whole Kernel Sweet Corn Vegetable Cups because they’re perfectly portioned — you only use exactly what you need and nothing is wasted.
You can find them in your grocer’s canned vegetable section, so you never have to worry about what’s in season. You can enjoy fresh tasting vegetables anytime!
Plus, if you’re really in a hurry in the morning, you can simply toss a Libby’s® Vegetable Cup in the lunchbox for an easy and nutritious side dish!
Libby’s® Vegetable Cups are available in five varieties:
- Cut Green Beans
- Diced Carrots
- Peas & Carrots
- Sweet Peas
- Whole Kernel Sweet Corn
How to Make Gluten Free Cornbread Muffins
I love this recipe because it is so easy — stir, pour, and bake! Watch the 1-minute video tutorial below, then keep reading for full step-by-step instructions. There’s also a free printable copy of our gluten free cornbread recipe available at the bottom of the post.
First, grab a large mixing bowl and add all of your ingredients. Whisk together until just combined (you don’t want to over-beat the batter).
Prepare your baking pan with a generous coating of non-stick cooking spray. This will ensure that your cornbread pops right out when it’s done.
TIP: While we used these adorable corncob molds, you can use a regular muffin pan too.
Bake for 15-16 minutes at 400 degrees F. Allow to cool enough to handle before removing cornbread from pan.
Our gluten free cornbread mini corncobs are especially delicious with a touch of honey!
This back-to-school season, earn an A+ with homemade lunches for your little ones. Libby’s® Vegetable Cups are a tasty and nutritious addition to any lunchbox.
Which variety of Libby’s® Vegetable Cups would you most like to try? Share your lunchbox ideas in the comments below!
Grab a free printable copy of our gluten free cornbread muffins:
Gluten Free Cornbread Lunchbox Muffins
Ingredients
- 1 cup two 4oz servings Libby’s® Vegetable Cups Whole Kernel Sweet Corn, drained
- 1 cup cornmeal
- 1 cup rice flour
- 1/3 cup sugar
- 1 egg
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup almond milk or your milk of choice
Instructions
- Preheat oven to 400 degrees F. Drain liquid from corn and add corn to a large mixing bowl.
- Add remaining ingredients to mixing bowl with corn and whisk together until just combined.
- Spray muffin pan (or corncob molds like we used) with non-stick cooking spray. Pour batter in pan, filling molds almost to the top.
- Bake for 15-16 minutes at 400 degrees F. Allow to cool completely before removing muffins from pan.
Notes
Nutrition
This is a sponsored conversation written by me on behalf of Libby’s. The opinions and text are all mine.
Be sure to pin our “Mini Corncob” Muffins on Pinterest:
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