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Vegan "Southern" Cornbread Muffins

What you need: 

nonstick spray
2 cups plain nondairy milk (I use soy)
2 1/2 teaspoons apple cider vinegar
2 1/4 cups plain yellow cornmeal
2 teaspoons baking powder
1/2-3/4 teaspoon salt
1/4 cup vegetable or canola oil
2 tablespoons vegan butter, optional
2 teaspoons turbinado sugar, optional

What you do: 

1. Preheat oven to 350 degrees F. Spray a muffin tin with nonstick spray or line with paper liners. Pour and whisk milk and vinegar together in a small mixing bowl until blended. Let sit while you mix the other ingredients.
2. In a larger mixing bowl, mix the cornmeal, baking powder and salt together until well blended. Then pour oil into the milk mixture, and whisk until frothy.
3. Mix the liquid with the dry ingredients until you have a rather thin, almost soupy mixture. (do not worry, it will firm up just fine in the oven) At this point you can choose whether to add the vegan butter spread (highly recommended for the authentic taste) or the sugar (for those who prefer something a bit sweeter and less savory).
4. Pour batter into prepared pan, and bake for approximately 20 minutes. My muffins did not brown very much, so you may have to taste test occasionally through the baking process to get the consistency that you want.
This cornbread tastes exactly like the stuff I was brought up on as a kid...although that stuff was filled with buttermilk and animal fat.
For a truly Southern experience, you may always mix in some sliced jalapenos. (I haven't tried to do this for myself yet, so am not sure how much you should use)
Enjoy!

Preparation Time: 
5 minute
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

I feel resolved from eating these afterthat road food. I forgot to set my timer so I just waited til they looked done. A couple were a pain to remove. I added small amounts of pecans,flax seed and corn kernals to each muffin. Add the butter before not after.

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I love this recipe. I came upon it when I was desperately searching for a recipe without flour in it. I usually leave out the sugar (definitely add the butter) and I always bake it longer since I either make it as a loaf or in a square pan (or poured overtop chili and baked). I can hardly stand any other cornbread now!

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Wow, that is strange...everytime I made this recipe, the batter was very soupy, almost to the point that I wasn't sure if they'd firm up at all...I mean you're putting almost equal amounts of cornmeal and soymilk together, so...

I don't like flour in my cornbread so I left it out of the recipe, but feel free to add it if you are a fan.

Also this is a very savory cornbread, so it should just be salty/corn tasting, not sugary.

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this recipe wasn't very good - my cornbread came out way too dry and bland. i poured some maple syrup over the top and let it soak in, and then it was more edible. i think adding some flour might be a good idea, also increasing the soymilk a bit, because my batter wasn't soupy or thin like the recipe implied it would be.

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