The Perfect Cornbread Muffin

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Perfect recipes are hard to come by these days and often involve rounds of trial and error to weed out the less than perfect recipes.

Once Upon a Chef has the best cornbread muffin recipe I’ve tried thus far. The muffins are moist and full of flavor. Each bite you get some sweetness from the honey, a little texture from the cornmeal, and richness from the butter. I also jazzed up 6 of the muffins by adding a little cheddar. I think they would be good with jalapeño or fire roasted corn!

Next time I bake these, I would like to replace the chicken’s egg and use a flax egg (1 Tbls flax, 3 Tbls water for one egg) and see what happens. You could easily swap dairy butter for non-dairy butter.

Recipe courtesy of Once Upon a Chef

  • 3/4 c yellow cornmeal
  • 1 1/4 c flour
  • 1 Tbls baking powder
  • 1/2 c sugar
  • 1 tsp salt
  • 2 large eggs
  • 2 Tbls honey
  • 3/4 c milk (I used almond milk)
  • 1 stick (1/2 cup) unsalted butter, melted and cooled
  • Add-ins like cheddar or jalapeño!
  1. Mix the dry ingredients, set aside
  2. Combine the wet ingredients, and pour the wet ingredients into the dry
  3. Stir until major clumps are gone, if using add-ins, add them in!
  4. I followed the main recipe and opted out of the muffin liner. Instead, I sprayed the muffin pan with cooking spray
  5. Bake at 350 F for about 20 minutes

 

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A Fall Feast

Sautéed kale with sun-dried tomatoes and garlic, pumpkin cornbread and a chickpea loaf. If that isn’t the perfect fall menu, I don’t know what is! The sautéed kale is so simple, it does not even need a huge write-up. De-stem the kale, boil for 20 minutes (until very tender), drain and add to a pan with oil and garlic. Saute until fragrant, add more oil/kale stock as needed. Re-hydrate the sun-dried tomatoes for a few minutes in the kale water. Add to the pan. The kale should be super tender when it’s done.

Here are the rest!

Pumpkin Cornbread (modified from SwellVegan)

  • 2 c whole wheat flour
  • 1 c cornmeal
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 c non-dairy milk
  • 4 tsp apple cider vinegar
  • 1 c pumpkin puree
  • 1/3 c safflower oil
  • 1/4 cup maple syrup, plus extra to brush the top of the bread

1. Mix dry

2. Combine milk and vinegar, let curdle

3. Whisk together wet, add in milk mixture

4. Add wet to dry

5. Bake at 350F for 35 min in an 8×8 pan

6. Brush with maple syrup and broil for a minute or two (not five like me, unless you like burnt crust!)

Chickpea Loaf (modified from Growing Up Veg)

  • 2 cans of chickpeas (drained and rinsed)
  • 3/4 c bread crumbs
  • 1/3 c canola oil
  • 1 small onion
  • 2 tsp garlic powder
  • 2 tsp sage
  • 1 tbls parsley
  • 1/2 tsp salt
  • 1 tbls tamari
  • 1/2 jar pasta sauce
1. Blend all ingredients (minus the sauce) in a food processor until smooth
2. Form into a patty and bake at 325 F for 30 minutes
3. Pour sauce over loaf, bake for another 10-15 minutes