When I published my chili recipe yesterday I promised to track down a good, plant-based cornbread to go with it- and I have done just that. Like my other recipes, this one is flexible and can be modified to fit your tastes. You can use canned corn instead of frozen, or leave it out all together. If you don’t like mild chilis, add some jalapeños. You can even add in some Daiya cheese to liven things up. And of course, cornbread or corn muffins don’t just go with chili – they’re a great accompaniment for all sorts of soups and stews – and they make a terrific snack (i like to spread on a little strawberry jam).
Cornbread or Corn Muffins
- 2 1/2 cups all-purpose flour
- 1 1/2 cups yellow corn meal (I used Bob’s Red Mill corn meal)
- 1/2 cup natural sugar
- 4 teaspoons non-aluminum baking powder
- 1/2 teaspoon salt
- 2 cups non-dairy milk (I used unsweetened Almond milk)
- 1/2 cup vegetable oil
- 2 tbsp corn starch mixed with 2 tbsp water
- 1-2 cups frozen white corn (optional)
- 1/4 – 1/2 cup canned mild green chilis (optional)
- Preheat oven to 400 degrees. Grease a muffin pan (or use paper inserts) or a loaf pan.
- Combine all dry ingredients and mix them together
- Mix in the milk, oil and cornstarch mixture, just until dry ingredients are moistened – don’t over mix. Mix in frozen corn and chilis.
- Pour batter into prepared pan. For muffins, bake for 15-20 minutes. For a loaf pan, bake 20-30 minutes. Bread or muffins should be lightly golden and a toothpick or sharp knife inserted in the center should come out clean.
- Recipe yields about 18 small muffins or 12 large.
Try these with my yummy chili