Corn Bread Muffins and Your Thanksgiving Recipe Roundup

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I’ve tried to make corn bread several times with different ‘fail proof’ vegan recipes around the web, but they have all been pretty much the same– dry, too dense, un-flavorful, sad. So I decided to do something that I normally hate… experiments in baking! For once in this carefully measured medium, my instincts led me in the right direction. I started with Isa Chandra’s recipe from the Post Punk Kitchen, and worked my way toward a cake-ier and more complex flavor profile. The final iteration tonight nailed it! (don’t hate me Isa, I just have omnivores to please!)

So I hope you enjoy these little cornbread muffins. They are best served microwaved for 30 seconds or so with a little butter and maple syrup on top; or of course, fresh out of the oven, burning your fingers.

In case you are hosting Thanksgiving like me this year, I’ve got you covered! Here a are 9 more Thanksgiving recipes to add to your feast. I hope this helps. Happy Holidays and remember that it’s all about gratitude… and food. It’s really just about the food.

9 Thanksgiving Recipes to Make this Season:

Portobello Wellington

Porcini Mushroom and Farro Stuffed Honeynut Squashes with Toasted Hazelnuts

Savory Sourdough Stuffing

Harvest Bliss Bowl Salad

Winter Bliss Bowl Salad

Creamy Mac n’ Cheese

Maple Mustard Roasted Rainbow Carrots

Rosemary Focaccia 

Classic Apple Pie with Salted Caramel Sauce

Jalapeno Cornbread Muffins

Makes about 24

2 cups soy milk

2 tsp apple cider vinegar

1 cup flour

2 cups cornmeal

1/2 tsp salt

2 tsp baking powder

6 tbs maple syrup

1/3 cup expeller pressed coconut oil

4 tbs Vegan Egg  (you can buy this way cheaper at most health food stores)

3 tbs of melted Earth Balance

2 finely diced green jalapeños

1.5 cups fresh or frozen organic corn

Line two muffin pans with cupcake liners.

Combine soy milk and apple cider vinegar, give it a stir, and set aside. In a large mixing bowl, stir together flour, cornmeal, salt, and baking powder.

In another bowl, combine soy milk mixture and Vegan Egg and beat for a minute with a whisk until well combined. Then whisk in the maple syrup and coconut oil and Earth Balance (f you are using it.)

Combine the wet ingredients with the dry and add the jalapeños and corn. Gently combine everything, with as little stirring as possible. You want it just combined smoothly, not beaten to death.

Spoon the batter into the liners. You can make them about level, they don’t rise very much. Bake for 15-20 minutes, till just set. If it makes you feel any safer, I just accidentally left my last batch in for an extra 15 minutes, and they still seem totally delicious, hmmm, one of the world’s mysteries. But yeah, aim for 20 minutes of bake time.

Happy Thanksgiving!

 

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