How tasty is cornbread?! Sweet and yet savoury, comforting on so many levels, dense and moist. Yum. How bad is it for you though? Well…that depends. I recently went to a community kitchen workshop and we made cornbread that called for a full cup of butter and a full cup of sugar. I think it only made 12 muffins too… not exactly dinner appropriate in my books. But they were pretty darn good, so of course I had to figure out how to make them taste as good but not kill me. And I did!
These taste all, Paula Dean bad for you, but they really aren’t! I subbed coconut oil for butter, honey for the sugar, and I used buckwheat flour to make them gluten free, but you can definitely just use regular flour if that’s not an issue or that’s what you’ve got on hand. I also cut the amount of oil and sugar by a considerable amount and they are still perfectly sweet and super moist. And if you don’t care for flax eggs, sub 2 regular eggs instead.
Pair these with your favourite chilli or hearty soup, they seriously round out any meal and make a perfect snack too! Next time I make them I’m gonna try adding some fun stuff like jalapeños and possibly some fruit. I’ll let ya know how that goes; you do the same in the meantime!
- 2 flax eggs (mix 1 tablespoon flaxseeds with 2.5 tablespoons of water, per egg), or 2 regular eggs
- 1¼ cup cornmeal
- 1 cup buckwheat flour (or sub all-purpose flour if not gluten free)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ cup coconut oil
- 1 cup almond milk (or milk of choice)
- ½ cup honey (sub agave or maple syrup for vegan)
- Preheat oven to 425 degrees fahrenheit and line a standard muffin tin with 12 muffin liners.
- In a small mixing bowl, mix flax eggs and let sit for 5 minutes
- In a large mixing bowl, mix all dry ingredients and set aside
- Melt coconut oil over the stove in a saucepan or in the microwave and add to the flax eggs.
- Add remaining wet ingredients to the flax eggs and mix well.
- Poor the wet ingredients into the dry ingredients and mix until well incorporated and the consistency is that of wet sand.
- Fill the muffin liners with the batter, almost all the way to the top.
- Bake for 12-15 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Mine took 15 minutes.
- Let cool completely, then store in an airtight container.