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!
- 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 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!