These crumbly cornbread muffins studded with corn kernels are good for breakfast, for a snack, or as a side to chili. Dress them up with jalapeño or jam or drizzle with honey.
Cornmeal, or ground dried corn, has been around for thousands of years and is the foundation of many staple foods, including polenta, tortillas, and grits. It’s an excellent source of fiber, protein, vitamin A, carotenoids, complex carbohydrates, and essential minerals.
1 tablespoon flaxseed meal plus 3 tablespoons water (“flax egg”)
1 cup cornmeal
1 cup unbleached all-purpose flour or spelt flour
1 tablespoon baking powder
1⁄2 teaspoon salt
3⁄4 cup vanilla soy milk (sweetened)
1⁄4 cup applesauce
1⁄4 cup vegetable oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1⁄2 cup sweet corn kernels, fresh or frozen
Preheat oven to 350 degrees.
Line a 9 x 13 baking pan with parchment paper, or oil a 12-cup muffin pan.
Add flaxseed meal and water to a dish and stir.
Let sit for 5 minutes until thickened to create what’s known as a “flax egg.”
In a large bowl, mix the dry ingredients (cornmeal, flour, baking powder, salt) together.
In another large bowl, combine wet ingredients (“flax egg,” soy milk, applesauce, oil, maple syrup, vanilla extract).
Whisk until foamy.
Pour wet ingredients into dry ingredients and stir to combine.
Add corn kernels and stir.
Pour into pan or muffin tin and bake for 30 minutes (20 minutes for muffins) or until toothpick comes out clean.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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