I’ve been quarantining for two weeks now, and I have been eating a *lot* of beans. (Like this chili recipe from a little while back.) For both lunch and dinner. Don’t get me wrong—I’m grateful to have had a supply of beans since the stores have been out, but it’s nice to add some variety sometimes.
Luckily Goode Foods sent me some of their canned corn awhile back, and I already had corn flour on hand, so I made this cornbread to bring some excitement to my daily beans 😛 When I was a kid my favorite cornbread had whole corn in it—it adds such a delicious crunch to it. So to this day I always make it with whole corn kernels!
The best part about these is they’re super versatile. Not only do I have them alongside chili, but I have them for breakfast with vegan butter + maple syrup, or jam!
1cupall purpose flour
2tbsp nutritional yeast
1flax egg (1 tbsp flax seed & 1 1/2 tbsp water)
1 1/2cups nondairy milk (I used soymilk)
1tbsp apple cider vinegar
1 can whole kernel sweet corn, drained
Preheat oven to 350 degrees F. Add the flax to the water to make the flax egg, and let it sit.
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!
In a large bowl, stir together the flour, corn flour, baking powder, nutritional yeast, and salt.
Add the flax egg to the buttermilk bowl, along with the maple syrup.
Add the liquid mixture to the dry ingredients bowl along with the can of corn, and stir just until combined.
Spoon mixture evenly into a greased 12-cup muffin tin, and bake for 12-13 minutes or until a toothpick comes out clean.
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!
Hey friends! Today I have advice & a study for you on how to stop overeating between (especially before) diets. Sometimes, the overeating gets so bad that it completely counteracts the diet–at least that used to be how it was for me!