Cornbread has been popular around here for a while. It all started when I was determined to create a pumpkin cornbread muffin for a pumpkin chili way back in the fall. Since then we’ve devoured our fair share of several flavors and varieties. I’m finally satisfied with the base recipe. That means I finally paid enough attention to measure everything and know it’s consistently good.
Cornbread is a requirement in my book when red beans and rice are on the menu. Bonus points are given if jalapenos are involved. Yes! I’m really into muffins rather than a pan of cornbread. This also started with the pumpkin cornbread because we have a cute silicon muffin pan with pumpkin shapes. It stuck. We’ve created leaves, snowmen, gingerbread men, more pumpkins, and this week I pulled out the plain old metal muffin pan. Bonus points because I added chopped pickled jalapenos and a fresh habanero to half the batter. Had to keep it cozy and mild for the 3 yr old.
So, here’s the recipe…
- 1 cup corn meal
- ½ cup unbleached all purpose flour
- ½ cup whole wheat flour
- 1 TB baking powder
- 1 tsp salt
- 1 cup almond milk
- ¼ cup warm water
- 1 TB chia seeds
- ¼ cup water
- 2 TB coconut milk
- ¼ cup olive oil
- Preheat oven and muffin pan to 425. (If using silicon pan, preheat of pan is not necessary.)
- Add warm water to chia seeds in a separate small bowl or measuring cup.
- Mix all dry ingredients together. Add all wet ingredients including chia/water mixture. ("chia egg") Mix until just blended thoroughly.
- Remove pan from oven. Spray with olive oil. Add cornbread batter, filling to approximately ⅔ of each cup.
- Bake 25 minutes. Allow to cool on a rack.
After filling half the muffin cups I added the chopped peppers to the remainder of the batter. Other fun add-ins are small dried fruits like cranberries. Tags: baking, bread, cornbread, recipe, vegan, vegetarian