This is just a week full of special posts! Today, I’m excited to be joining a bunch of very talented bloggers for the November edition of Collectively Creative. Started by the wonderful Kelly at Cobwebs, Cupcakes and Crayons, Collectively Creative draws bloggers together to riff on one central topic. Everyone then publishes their posts on the same time on the same day. This month’s theme was “Thankful.”
When the lovely Leah of Inspire and Indulge invited me to join in on the fun, I was super flattered. Also super excited, because the “thankful” theme gave me yet another platform to spread the love about a cerrtain vegetable-that’s-not-really-a-vegetable.
And corn seemed like an appropriate topic to discuss, considering the upcoming holiday that, you know, generally features corn in some way. Or it’s at least featured in every rendering of first Thanksgiving with Pilgrims and Indians ever.
So let’s talk corn: that cheery golden goodness is packed with fiber and tons of nutrients (including but not limited to: vitamin C, vitamin B3, manganese and vitamin B5). Plus it’s fairly low in calories and so deliciously versatile.
As a somewhat recent vegetarian, I’ve spent the last four years piling my Thanksgiving day plate with stuffing, sweet potatoes, rolls, green beans, salad, roasted vegetables and pie. Don’t get me wrong–I am totally thankful for all the tasty dishes my family always dishes up. I’m just saying that these vegan creamed corn cornbread muffins might be the new best thing to grace your table, multiplying the level of thankfulness of any vegans/vegetarians at your Thanksgiving table this year. I know my tastebuds were elevated in thankfulness at the combo of these light little muffins, grainy with cornmeal and flax and pocked with juicy corn kernels.
Please be sure to check out the links to other bloggers at the end of this post! Everyone is awesome!
This is a companion recipe, of sorts, to the Christina Tosi Cornbake I posted a few weeks ago. Remember that 2/3 can of creamed corn you use in that? This is where the other 1/3 of a can goes to become a wholesome and healthy incarnation of cornbread (yes, definitely on opposing ends of the healthy spectrum compared to the cornbake).
But if the cornbake AND these just too much cornbread for you to handle, you can double this recipe (it only makes 9 small muffins, after all) and add the entire can of creamed corn. The ratio is extremely adjustable.
By the way. Who knew that there’s no actual cream in creamed corn? It’s basically corn in a gloppy cornstarch mixture. Which I’m determined to make from scratch next time, but I had no idea what I was getting myself into.
It’s crucial to let the flax sit in the milk and honey mixture to let it thicken up a bit and soak in the flavors before adding. The flax serves as the recipe’s egg replacer and you don’t want to dump it in with the rest of the dry ingredients.
Vegan Creamed Corn Cornbread
Inspired by Better Batter
Yield: 9 small muffins
1.5 tablespoons flaxseeds + 4.5 tablepoons almond milk
1 tablepoon honey
2/3 cups yellow cornmeal
1/3 cup quinoa flour (make your own!)
1 teaspoon baking powder
scant 1/4 teaspoon baking soda
1/3 teaspoon salt
2 tablespoons sugar
1/3 cup almond milk + 1 teaspoon apple cider vinegar
1/3 can cream-style corn
2 tablespoons oil
Preheat oven to 350 degrees and grease a muffin tin or line with liners.
Combine the flaxseed, almond milk and honey and let sit for five minutes. Add the vinegar to the 1/3 cup almond milk; let sit for five minutes.
Combine cornmeal, quinoa flour, baking powder, baking soda, salt and sugar in a bowl. Pour the flax mixture into the almond milk and add the corn and oil. Make a well in the dry ingredients and pour wet into dry. Stir until just combined and pour into greased pan or a lined muffin tin.
Nutrition facts (per 1/9 recipe): 113 cal, 4.4g fat, 17.5g carb, 1.5g fiber, 5.1g sugar, 1.8g protein