This recipe is originally to make cornbread muffins, but you can bake into a sheet and turn into regular sheet cornbread, or then turn into super delicious cornbread stuffing.
Original recipe website: www.makingthymeforhealth.com/vegan-and-gluten-free-cornbread-muffins/ Now, I didn't need them to be vegan for us, as I seem to do just fine with eggs as long as they are in baked goods and not cooked for breakfast. Weird, I know. So I used regular eggs instead, but still found that it was quite a crumbly recipe, the muffins just didn't stay together very well. So here is my adjusted recipe, that I find has a little more flavor, and holds together much better: Ingredients: 1/2 C white rice flour (I found using some white rice flour helps hold it together a little better) 1/2 C brown rice flour 1 C finely ground cornmeal 1 Tbs baking powder 1/2 tsp baking soda 3 eggs (room temperature) 1/3 C honey 1/2 C vegan butter melted (Earth balance if you're in the States, and unsalted Margarine if you're in Norway) 3/4 C + 2 Tbs non-dairy milk (almond, coconut, GF oat, your choice) - best if room temperature 2 Tbs apple cider vinegar (ACV) 1 C of corn kernels (canned or frozen, your choice) Optional spices: 1/2 tsp cinnamon, 1/4 tsp of cardamom, 1/8 tsp nutmeg, 1/4 tsp ginger (use some, non, less or more, up to you) Directions: 1. Preheat oven to 350 F (176 C). Spray or line muffin tins. They do tend to stick to liners, so even if you are using liners, maybe spray those too. Or spray/line your 9x11 (or whatever size) baking pan. Whatever you're using, just be warned that this does stick. So parchment paper + spray, or grease + lightly flour if you want it to come out looking pretty. 2. Mix milk and ACV in container, stir and let sit while you mix other ingredients. 3. Combine dry ingredients in large bowl (flours, spices, baking powder, baking soda) 4. Mix wet ingredients (eggs, honey, melted butter) in different bowl, adding milk/ACV mix (which has now essentially turned into vegan buttermilk) last. Mix well. 5. Fold dry ingredients into wet ingredients, mixing until well combined. Fold in corn kernels. 6. If using muffin tins, fill until 3/4 full (I always use a 1/4 C measuring cup to scoop and pour). I always end up getting about 16 muffins out of this mix. Bake for 22-25 minutes, until toothpick come out dry from middle. 7. If using baking pan, pour in and bake for about 30 minutes, depending on size of pan. Should be golding on top, and spring back a little when you gently push in the top. Also, the toothpick should also come out dry when you poke it in the middle. 8. Allow to cool for 15 minutes before serving. Store in the fridge in airtight container for optimum storage time. Hope you enjoy it as much as we do!
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AuthorPart time Dessert Goddess, part time dinner slinger, part time recipe hacker and full time mom. ArchivesCategories |