Absolutely Delicious Holiday Cornbread
1 1/4 cups unbleached flour
3/4 cups yellow corn meal ( I use Quaker Yellow Corn Meal)
1/4 cup natural sugar (I use Florida Crystals)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nondairy milk (I use Silk Soy Milk)
1/4 cup vegetable oil
1 tablespoon corn starch + 1 tablespoon of water
1 (15 ounce) can whole kernel sweet corn, optional
1/2 cup pimentos, optional
1. Heat oven to 400 degrees F. Grease muffin pan. Combine and mix dry ingredients.
2. Stir in milk, oil and cornstarch mixture, mixing just until dry ingredients are moistened. If using the sweet corn and pimentos, pour into mixture at this time and mix well.
3. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Serve warm. This is a great recipe with Holidays coming up.
SO HOW'D IT GO?
My first time making corn bread muffins ...and they turned out! :>
I added tiny pieces of green pepper along with the pimentos to give the muffins holiday look theme. I also replaced the sugar and oil with applesauce, and they still had great moisture and a hint of sweetness.
This recipe was delicious! But just a little crumbly. Maybe I didn't use enough cornstarch... I love sweet cornbread so I added a little maple syrup. I usually put honey on my cornbread but this didn't even need it. Really great!
:o this was so good and very easy to make, i made it with ww flour and used cream corn it was so moist and yummy im going to make it for thanksgivin....
I made these and they are yummy. I sub in whole wheat flour and used apple sauce instead of oil. I topped them with agave while baking. Just enough sweetness!
Definitely recommend! Thanks for a wonderful recipe! I used ww pastry flour and followed directions exactly w/o optional ingredients and baked for 20 minutes. Love this!
these went bad quickly... i suggest freezing them or maybe refrigerating them :(
this was good... i added jalapenos instead of pimentos and it still tasted good... best with vegan buttery spread <3
Everyone has given this shining reviews. Maybe I'm just used to sweet cornbread, but when I first tried this I didn't think it had any taste at all. It was pure cornmeal in muffin form. We made a second batch with added sugar, an extra dash of salt, and about 2 tablespoons of maple syrup.
I usually use a different recipe from this site, but I didn't want to make any guess-work for conversion to muffins. All that said, the texture came out wonderfully (even though we over-mixed the heck out of them doing taste-tests), and they rose perfectly. I would use this recipe again, but only with the changes I mentioned earlier.
this was a really good recipe. it was a bit sweet, which i don't really care for in cornbread, so next time i will cut back on the sugar. i added the can of corn but not the pimentos. i liked the texture of these straight out of the oven, but the leftovers stored in the fridge were not as good.
I made these with half whole wheat flour and half all-purpose, and used one chopped jalepeno instead of the pimento, and they were delicious! I highly recommend this recipe. We had them last night with hot-sauce glazed tempeh, baked beans, and collards (I miss NC!), and I just had one for breakfast with some agave, and it was equally tasty.
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