These old-fashioned corn bread muffins are light, crumbly and deliciously easy to bake. The beautiful golden yellow colour of these tasty little muffins lend them an almost warm sunny disposition.Serve hot from the oven, along with your BBQ, veggie roast dinner, chilli, soup or stew, or for a quick, tasty snack any time of the day.
1teaspoonsalt[use less salt if preferred, perhaps ½-¾ teaspoon]
2tablespoonvegetable oilsuch as rapeseed, sunflower or olive oil
After baking:
1tablespoonvegan butteror vegan margarine
Instructions
Preheat the oven to 180 C/ 160 Fan/ 356 Fahrenheit/ Gas 4.
Grease the muffin tray with a little vegetable oil or vegan margarine.
Add the cornmeal, plain/all-purpose flour, sugar, baking powder and salt to a mixing bowl.Mix well.
Pour in the plant milk and vegetable oil.
Stir until combined and smooth.
Divide between the muffin tray. [I use a ¼ cup measurement to scoop and share the mixture between 10 muffin cups. For slightly smaller muffins divide the mixture between 12 of the muffin cups].
Bake on the middle shelf, for 12-18 minutes or until the muffins have risen, are firm, and a skewer popped in comes out clean. The muffins won't be golden brown. [Some ovens bake faster so check after 12-13 minutes and see how they are going.]
Melt the vegan butter or margarine in a small saucepan or within a microwave and have it ready for the muffins coming out of the oven.
Place the muffin tray onto a wire rack or heat-proof surface.
Using a pastry brush or a small spoon, brush the melted butter over each cornbread muffin. Leave the muffins for a few minutes before removing from the muffin tray and cooling on a wire rack or similar.
Or enjoy the muffins hot from the oven.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Store cornbread muffins within a bread or food bag and place in a bread/cake tin for 2-3 days.
Or freeze for 3-4 months.
For gluten-free cornbread muffins, adapted ingredients are:
170 grams [1 cup] cornmeal, 85 grams [½ cup] gluten-free plain flour mix [such as the Doves Farm Freee brand which is what I use], 1 tablespoon baking powder, ¼ teaspoon xantham gum, 3 tablespoons sugar [granulated/caster or alternative], 265 millilitres plant milk, 2 tablespoons vegetable oil, 1 teaspoon salt.
Follow the method given within the main recipe, but the muffins may take a few minutes longer to bake. Check fan ovens at 15 minutes of baking as they tend to cook quicker. Using an electric oven at 180C our batch of gluten-free muffins was ready at 18 minutes.
Gluten-free cornbread muffins can be stored at room temperature within a food/bread bag for 1-2 days, but it is advisable to freeze the muffins once cooled if they are not going to be eaten that day, as gluten-free bakes have a tendency to dry out quicker.
Refresh cornbread muffins by placing in a hot oven for a few minutes.
Or slice the cornbread muffin in half and toast the insides either using a panini machine hotplate, oven grill/broiler, or fry pan/skillet. Spread vegan butter or margarine over the toasted insides if liked.
Cornbread muffins can be used as a dumpling replacement for soups and stews, simply pop a few in a cooked stew or soup and they will heat through and soak up the delicious flavours.
For an even more vintage, retro flavour replace the sugar with 2-3 tablespoons of molasses.