Share Recipe:

HOMEMADE CORNBREAD MUFFINS

Prep Time25 MINS
Cook Time12-13 MINS
Serves12

Ingredients

Serves 12
  • 2 cups corn flour
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 1 flax egg (1 tbsp flax seed & 1 1/2 tbsp water)
  • 1 1/2 cups nondairy milk (I used soymilk)
  • 1 tbsp apple cider vinegar
  • 1/3 cup maple syrup
  • 1 can Goode Foods whole kernel sweet corn, drained

instructions

Step 1

Preheat oven to 350 degrees F. Add the flax to the water to make the flax egg, and let it sit.

Step 2.

Mix the milk and the vinegar in a separate, medium-sized bowl and let it sit–it will curdle and turn into a buttermilk substitute.

Step 3.

In a large bowl, stir together the flour, corn flour, baking powder, nutritional yeast, and salt.

Step 4.

Add the flax egg to the buttermilk bowl, along with the maple syrup

Step 5.

Add the liquid mixture to the dry ingredients bowl along with the can of corn, and stir just until combined.

Step 6.

Spoon mixture evenly into a greased 12-cup muffin tin, and bake for 12-13 minutes or until a toothpick comes out clean.

Step 7.

Allow to cool for 15+ mins before trying to remove them from the tin. Eat plain, serve with chili, or top them with vegan butter, maple syrup, and/or jam.

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