Preheat oven to 350 F degrees. Mix all dry ingredients in a bowl and whisk to blend.
In another bowl, separate the eggs and add the egg whites only to the bowl. Whip with an electric mixer until you see stiff peaks form. Then add the egg yolks and mix gently.
Add the butter and boiling water to the dry ingredients and mix well.
Fold in the egg white mixture gently.
Grease the muffin tins and add batter to fill each section ¾ full.
Bake for 20 minutes until the muffins are done. Baking time will be longer if you bake in an 8x8 pan.
Make sure your corn flour is labeled gluten free. Although corn is gluten free, there is a high risk of cross-contamination so make sure to look for the gluten free label on the package you purchase.
To test to see if the cornbread is done baking, insert a toothpick into a muffin. If the toothpick comes back clean, the cornbread is done baking. If you see crumbs or batter on the toothpick, you will need to bake it longer.
Add shredded cheddar cheese to your cornbread dough.
If you like spice, adding green chiles is a great way to add spice and flavor to this recipe!
Add bacon and cheese for a filling gluten free cornbread muffin!