Cornbread is always a must for my hubby at our Thanksgiving feast. Most years I make a simple recipe with a blend of corn meal and an all-purpose gluten-free flour (so I can have some too), and I usually include eggs. I wanted to play with my recipe a bit to create a totally vegan (and of course gluten-free) recipe and also get a little more of that great corn meal grit that I love by leaving out the flour. These corn bread muffins are definitely more on the crumbly side, but they hold together nicely and can be cut in half and served with a pat of vegan (or regular) butter. I included some diced poblano peppers in my batch which gave a nice bit of color, and a really nice subtle spice. Besides just eating on their own as muffins, this cornbread would be perfect for crumbling over chili, soup or stews or for making a delicious stuffing out of, which I did the next day and decided to share that recipe, too! The stuffing recipe is so simple to make with the leftover muffins the next day and would be great as a side dish – or if you do eat turkey, a wonderful stuffing to add to the bird. If you have less muffins left than what the recipe calls for, just adjust your other ingredients accordingly.
Vegan/Gluten-free Cornbread Muffins
Makes 12 muffins
1 cup organic unsweetened almond milk
1 tablespoon apple cider vinegar
1 tablespoon baking powder
1 teaspoon baking soda
2 cups fine ground cornmeal (I make sure to look for Non-GMO)
1 teaspoon sea salt
2 tablespoons maple syrup, brown rice syrup or honey (if not vegan) or other liquid sweetener
1/4 cup organic unsweetened plain apple sauce
1/4 cup oil (melted coconut or olive oil)
Extra options: thawed frozen corn, diced poblano or jalapeños, shredded vegan cheese or cheddar cheese (if not vegan).
Preheat oven to 375ºF. Line your muffin tin with paper liners.
Mix the vinegar with the milk, and set aside. In a large bowl mix together well all the dry ingredients, corn meal, baking powder, baking soda, and sea salt. In a separate medium-sized bowl, whisk together the apple sauce, olive oil, maple syrup, and milk/vinegar mixture. Pour the wet mixture into the dry mixture slowly, mixing all the while. You can use a spoon or a mixer on low, just make sure the ingredients are thoroughly blended. Fold in any add ins like frozen corn, finely chopped jalapeños, etc make sure they are evenly mixed throughout.
Pour the mixture into the prepared muffin tin and bake for 20-25 minutes until the top is firm and the edges are slightly browned. Remove from the pan and let cool on a wire rack for 10 – 15 minutes. Serve warm if you wish, or eat only one or two and make the cornbread stuffing with the leftovers!
10-12 cornbread muffins (day-old), cut into 1-inch cubes
2 stalks celery, diced
1 small onion, diced
1 small red carmen pepper (or red bell)
1 tablespoon fresh thyme, roughly chopped
1 tablespoon fresh sage, roughly chopped
1 tablespoon fresh marjoram, roughly chopped
1/2 – 3/4 cup low sodium organic vegetable broth
2 tbs olive oil
salt and pepper, to taste
Preheat oven to 350°F. Spread corn bread on a cookie sheet lined with parchment paper and bake until barely golden browned and nicely crisped (but not rock hard), 20–30 minutes. Cool slightly, then transfer to a large bowl. Add all of the other ingredients to the cornbread cubes and mix well. Add more broth or olive oil if it is a bit dry – use your own judgement. Spread evenly into a glass baking pan, I like to press it down a little. Bake at 350º for 20-30 minutes, until the veggies are tender and the top is nice and golden brown. The top pieces of cornbread will have a really nice crisp, while the bottom pieces retain a bit of their moisture.
What is the one Thanksgiving dish that you cannot go without at your feast?
For more of Beth’s recipes visit her blog Tasty Yummies.
More healthy recipes from the BLDG 25 Blog.