These cornbread muffins are fantastic served with butter or jam, but are also amazing with just about anything. I enjoy them with soups and I used them to make my cornbread stuffing for Thanksgiving this year. Slightly sweetened and oh so delicious!
Course
Side Dish
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Servings13muffins
Calories110kcal
AuthorFaylinaMeir
Ingredients
1cupcornmeal or masa harina
1cupwhole wheat flour
1cupunsweetened non dairy milk
1/2cupHOT water
1tablespoonapple cider vinegar
3tablespoonscoconut oilnot melted
1largeegg or vegan egg replacementsee note
2tablespoonsdark brown sugar
2packetssteviasee notes
1tablespoonbaking powder
1/2teaspoonbaking soda
Instructions
Preheat your oven to 375F (190C or gass mark 5). Also add your paper liners to your muffin tin or grease VERY well.
In a large mixing bowl add all of your dry ingredients including your sugar and mix well with a whisk. You don't want lumps of flour or leavener. When they're all mixed add your coconut oil. My house wasn't hot enough for it to melt, but if yours is I recommend popping it in the freezer for 15 minutes or so to firm up. You want to whisk it until there batter has small lumps.
In a small bowl or glass mix together your egg and vinegar. If using flax or chia eggs you can add this also. If using a powder, do not mix this until the end.
Once your oven is preheated (and NOT before) mix your wet ingredients into your dry and add your 1/2 cup of HOT water. Divide equally between muffin cups. I recommend 80% full to give a nice rounded top. This method will yield 13 muffins.
Bake until a toothpick inserted into the center comes out clean and the tops are slightly golden. Between 25-35 minutes. Remove from the pan to cool. Enjoy!
Recipe Notes
Flax or chia seeds work fine as egg replacements, as well as powders (use according to box directions)
Calories reflect use of real eggs, obviously fat would be lower if using replacement.
I use a brand called pure via (not sponsered) for my stevia and the packets equal 2tsp of sweetness so adjust accordingly, however MOST brands are interchangeable. If using a pure stevia powder (no extra additives) use the tiny scoop provided. TRUST ME it's enough.
I use masa harina for the digestibility factor, but regular cornmeal does work fine.
Also, you may substitute 2 Tablespoons of coconut oil for 1/2 cup applesauce. Do not replace all the oil; the texture will not be as good.
Nutrition Facts
Serving Size 1 muffin
Servings Per Container 13
Amount Per Serving
Calories 110Calories from Fat 37.8
% Daily Value*
Total Fat 4.2g6%
Saturated Fat 3.1g16%
Trans Fat 0g
Cholesterol 13.5mg5%
Sodium 203.5mg8%
Total Carbohydrate 15.8g5%
Dietary Fiber 1.9g8%
Sugars 2g
Protein 2.4g5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Please note nutritional information is provided as a guideline ONLY and can vary greatly depending on ingredients used. TY!
Cornbread can be made quickly, simply, and without a lot of fuss. Importantly it tastes AMAZING. Low calorie is a plus!
Author: FaylinaMeir
Serves: 8 slices
Ingredients
1 cup cornmeal
1 cup whole wheat flour
1 cup milk
1 tablespoon vinegar
1 large egg
½ cup water
½ cup unsweetened applesauce
1 tablespoon oil for batter, can also use melted butter
1 tablespoon oil for greasing pan
¼ to 1 cup of sugar (see notes)
1 tablespoon baking powder
½ teaspoon baking soda
Instructions
Preheat your oven to 400 degrees Fahrenheit, this is approx 200 Celsius. If you are using a cast iron skillet, and you SHOULD, put that in to preheat as well.
Add your milk and vinegar into a bowl on the side and let this set for a few minutes, this makes faux buttermilk. If you want you can just use buttermilk instead without the vinegar.
Mix together all the dry ingredients in a bowl, if you want to sprinkle some sugar on top reserve about 1 tablespoon.
Add your remaining liquid ingredients to the milk mixture. DO NOT mix the liquid into the dry until the pan and oven are preheated.
Once your pan is well preheated, remove from the oven and add your 1 tablespoon oil. Spread around CAREFULLY with a heat resistant spatula.
Now you may mix the dry and the wet together, try to remove all lumps. Once your mixture is smooth pour it into your pan. Scrape the bowl out and smooth the mixture in the pan if needed.
Bake for 25-40 minutes or until a toothpick inserted in the center comes out clean. For me this takes 25 minutes but in my old apartment is took 40, so use a toothpick please!
Let cool for 10 minutes. Slice into 8 pieces and serve with butter and honey, yummy!
Notes
I suggest using less sugar for normal cornbread, unless you intend on it being dessert style. If this is the case add more and also include ½ - 1 tablespoon REAL vanilla extract. For a yummy texture, take one tablespoon of your sugar and set to the side. When you poor your batter in the pan, sprinkle it on top.
After I posted a photo of my homemade bread stuffed with cream cheese and candied chili peppers in a Facebook group, everyone all but demanded I show them how to do it. Of course I agreed happily, as any excuse to make this wonderful bread is welcomed in my house. I have to thank Steve Gamelin off of YouTube who has taught me so much about making bread easily. I have adapted this technique and hope to show you many recipes using the no knead overnight method. If you would like to check out his book, and I HIGHLY suggest you do because it is awesome. Here a link to amazon where it can be purchased or borrowed with amazon unlimited. My No-Knead Bread Cookbook (B&W Version): From the Kitchen of Artisan Bread with Steve.
I decided to make 4 larger sized rolls with this recipe so I used 1/2 block of cream cheese and 4 ounces of jalapenos but you can make 6, just adjust the recipe accordingly.
No Knead Bread stuffed with chili peppers & Cheese! (Pan relleno de chiles y queso!)
3 cups all purpose or bread flour (unbleached is best)
12 ounces of cool water
¼ teaspoon instant yeast
1 teaspoon salt
Fillings:
1 ounce cream cheese per piece of bread
1 ounce pickled/candied jalapenos per piece of bread
Topping: (optional)
1 whole egg
1 tablespoon water
1 tablespoon sesame seeds
Suggested Materials:
Baking stone that can go at least 450° F
Parchment paper cut to the size of your stone
Wire cooling rack
Bowl/bench scrapper
Large glass bowl
Plastic wrap
Silicone brush
Instructions
At least 8 hours before you want to make the bread, (14 is better), mix the dough ingredients in a bowl like shown in the video. A large glass bowl works best for you. Cover with plastic wrap and let set on your kitchen counter overnight. If your house is cold/drafty place into the oven and close the door. This should help keep it slightly warmer.
Once your dough as more than double in size, scrape it out onto a well floured work surface. Form it into a ball as shown in the video and divide into 4 or 6 pieces. Take one piece of dough at a time and flatten it into about the size of your hand (roughly 6in x 3in). Place your cream cheese and jalapenos on top and pinch it closed. (really watch the video, much easier than describing it)
Place onto parchment paper or baking sheet. Repeat with all pieces of dough. Cover with a flour sack towel or any lint free towel and let rise on your counter for 90 minutes. After 90 minutes get your oven preheating to 450°F and set your timer for an additional 30 minutes. In total dough should rise for 120 minutes (2 hours). If you don't have a pizza stone please see NOTES
After 2 hours, prepare your egg wash by mixing water and egg thoroughly. Use your silicone brush to thoroughly baste the tops of the dough with egg. Cut 2 or 3 slashes onto the tops with scissors and sprinkle with sesame seeds if desired.
Put into a hot oven on a pizza stone for 20-25 minutes. Bread should be nicely browned and when you tap on the bottom they sound hallow. Transfer to a wire rack and let cool for at least 20 minutes before cutting into them. If you skip the step the dough might not be cooked all the way through... and that would be sad. 🙁
Store in the fridge for 3 days at most for best results.
Notes
Bread can be frozen if desired. Cool completely. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Store in a zip top bag and use within a few months.
If you do not have a pizza stone you CAN make this without, you just might not get as good of crust. Line a baking sheet with parchment paper or sprinkle down cornmeal on the bottom to prevent sticking. Let dough rise for 1 hour 45 minutes. Preheat the oven for only 15 minutes and baking directly on the tray. Remove from the tray onto rack when done cooking.
This recipe is a culmination of MANY years of tweaking many recipes I have found online. I wanted to try to use something other than sugar and no milk products but yet still have a "tangy" taste. This recipe fits the bill and best of all it only 170 calories per slice!
Author: FaylinaMeir
Serves: 8 slices
Ingredients
1 cup cornmeal
1 cup whole wheat flour
1 cup water
1 tablespoon apple cider vinegar
5-8 tablespoons maple syrup (see note)
1 tablespoon double acting baking powder
½ teaspoon baking soda
1 egg
2 tablespoons oil
½ cup applesauce
1 teaspoon sugar for sprinkling, optional (see note)
1 tablespoon vanilla, optional (see note)
Instructions
Preheat your oven to 400°F or 200°c. Once preheated add in a large cast iron skillet or a metal baking tray and preheat for another 5-10 minutes.
In a large mixing bowl add in all your dry ingredients, mix well, and set aside. In another bowl mix all your wet ingredients except 1 tablespoon of the oil. Set these aside until your skillet or pan is heated.
After the 5-10 minutes of preheating your skillet, carefully remove it from your oven and add in your 1 tablespoon of oil. Use a brush if available to spread the oil around the bottom and sides to prevent sticking, this also creates a very yummy crust.
RIGHT before adding it to the pan completely mix the wet into the dry ingredients removing any lumps. Add the mixture from a height to remove large air bubbles and make sure it coats the bottom of the pan. Return to oven and bake 30-35 minutes or until a toothpick comes out clean.
Let cool in pan 20 minutes and enjoy!
Notes
In this recipe I used maple syrup. You can replace it with honey or another liquid sweetener if you choose. If you would like to use sugar you'll need to add ½ cup to ¾ cup depending on sweetness and another ¼ to ½ cup of water to adjust the consistency. For a mild tasting cornbread only add 5 tablespoons of maple syrup (even then it's slightly sweet), this is great for mixing with spicy chili. If serving as more sweet add 8 tablespoons maple syrup.
I used about 1 teaspoon of sugar to sprinkle on the top because it makes the top crunchy, this is totally optional and usually I don't do it!
I don't normally add vanilla but if you want a more dessert tasting cornbread add 1 tablespoon of real vanilla extract.
For the original version of this recipe, click HERE. The process is the same.
Author: FaylinaMeir
Serves: 1 large crust
Ingredients
1 cup spelt flour (or any other glutenous flour)
1 cup whole wheat flour
1 tablespoon yeast
1 tablespoon brown sugar
¾ cup warm water (between body temp and 110 degrees Fahrenheit)
extra flour for rolling
1 tsp cornmeal for dusting *optional but suggested!*
Instructions
In a food process, add your flours, yeast, and sugar. Pulse a few times to combine the flours. Now take off the insert cover and with the food processor running add the water in a little bit at a time. The trick is to just add the proper amount of flour so that it is neither too hard nor soft. You will know you have the perfect amount of water when the dough starts to ball up. It will hold it’s shape and if you poke the dough it will “hold†the hole. When you get to this stage, let the food processor run for 2 minutes to activate the gluten.
After two minutes, you may notice your dough got really tacky. This is from using whole grain flours or thicker milled flours like what I used. Don’t be alarmed if this happens. Scrape the dough out of your food processor container and you have a couple choices. Either take your dough and place it into a bowl covered with a damped warm cloth and place in your oven for at least 1 hour until doubled in size OR scrape the dough out of your food processor, remove the S blade and replace the dough back into the food processor container. Replace the lid and let set covered for 1 hour or until doubled.
After the dough has doubled in size, scrape it out onto a floured work surface and start to roll it into your desired shape. Rub on extra flour as needed to prevent the dough from sticking to the works surface or the rolling pin.
Once you get your desired shape, rub some extra-fine ground cornmeal into the top of your dough. When you go to add toppings, flip the dough over. This small bit of cornmeal is the trick to nonstick pizza. Congratulations, you have now made a basic pizza crust!
Notes
This dough does not need to be pre-baked, so top it with sauce, veggies, and cheese and bake it. I suggest 425 for 18 minutes.
Calories are for the whole crust. Divide accordingly!
