Sweet and Spicy Cornbread Muffins

I think cornbread might be one of my favourite foods, I’ve tried it in so many different varieties, sweet, spicy, salty, grilled, toasted, and everyone one of them has qualities I just love. This recipe is for sweet and spicy cornbread muffins. They make a great morning snack and pair wonderfully with the chili recipe I made the other day.

Sweet and Spicy Cornbread Muffins
1 cup of flour
1 cup of corn meal
1/2 tsp salt
3 1/2 tsp baking powder
1/2 tsp baking soda
Egg replacer equivalent to 2 eggs (I used ground flax seed seed)
1/4 cup of vegetable oil
1/2 cup sugar or sugar substitute
1 1/4 cup soy milk
1 cup corn kernels (fresh or thawed works great)
1 tsp paprika (or less, depending on your comfort level)
pinch of red pepper flakes
Note: I was making giant muffins (it’s a large tin of 6) so my timing and temperature might not work for you. Just increase the temperature and shorten the time for a smaller muffin.
  • First thing was to thaw out my frozen corn kernels and heat up my flax seed. With the flax seed it’s a 1:3 ratio of ground flax seed to water, so 2 Tbsps of flax and 6 Tbsps water, let it boil for a little bit, and make sure to stir it, then set it aside.
  • Preheat oven 400 degrees F.
  • In a large bowl, mix together the flour, cornmeal, salt, paprika, sugar, baking soda and baking powder.
  • In a medium bowl mix together the soymilk, vegetable oil and the flax seed mixture.
  • add the wet to the dry ingredients, throw in the corn kernels, mix everything together until everything is moistened.
  • Fill muffin cups 3/4 full, and sprinkle a little bit of red pepper flakes on top (if you want to crack a little bit of salt on top too, it tastes great.)
  • leave in the oven 20-25 minutes (check to see if the tops are firm before taking it out!)
  • Take out, eat, and enjoy.

3 Responses

  1. Those look good!! I LOVE vegan cornbread as a side dish with a bit of Earth Balance.