Sweet Stone-Ground Cornbread

My latest cookbook find is The Vegiterranean Diet. It doesn’t have many recipes—the book is mostly devoted to explaining what the diet is and why it’s beneficial—but I do see several that look really good, and so far all the recipes I’ve tried have come out very well (with a little tweaking here and there).

The original recipe for stone-ground cornbread calls for it to be baked in a loaf pan, but I had very poor results trying it that way the first time I made it. The cornbread was mushy in the middle, even letting it cook up to 45 minutes (the recipe calls for 30-35 minutes), and the edges were too browned. I had more success trying this recipe in a muffin tray, and they came out great. The corn muffins have a sweet taste, but still pair well with any chilis or soups.

Ingredients:

Servings: 12 muffins

  • 1½ tbs. ground flaxseed
  • 1 cup plain, unsweetened plant-based milk (I use almond)
  • ½ cup unsweetened applesauce
  • ½ cup pure maple syrup
  • 1 cup cornmeal (I use Hodgson Mill stone-ground cornmeal)
  • 1 cup oat flour (put 1 cup of rolled oats in the blender to make oat flour)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. sea salt
  • 1 cup frozen sweet corn (or any corn of your choice)
  • Optional: 1 tbs. canned diced green chiles (I never add this but it’s probably good?)

Directions:

Preheat oven to 350°F

In a small mixing bowl combine the flaxseed with the almond milk and set aside for a few minutes. This will create a gel-like consistency and make a nice binding agent.

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Stir in the applesauce and maple syrup.

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In a separate bowl whisk together the cornmeal, oat flour, baking powder, soda, and salt.

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Add the wet ingredients to the dry ingredients and mix well to combine, but don’t overmix. Stir in the corn (and chiles, if adding them).

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Pour the batter into a silicone (or non-stick) muffin pan. I highly recommend purchasing a silicone muffin pan if you don’t have one already! They are awesome!

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Bake until the corn muffins are clearly browned on top, about 30 minutes. Check with a toothpick to make sure they are cooked through. Allow the muffins to cool about 5 minutes in the pan; they will crumble if you try to take them out before they’ve cooled slightly. 

Serve immediately, or store in fridge up to 4 days. Toast them again before serving or they will be kind of mushy. 

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One thought on “Sweet Stone-Ground Cornbread

  1. Pingback: White Bean Chili | My Whole-Foods Plant-Based Kitchen

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