Tag Archives: cornbread

Vegan Creamed Corn Cornbread

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.

I think by now we all know how much I love corn. Cornbread, in particular.

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

Creating a Thankfulness Photo Album (Organizing Living Essentials)
Thanksgiving Requests (Ponytail Kind of Day)
Rustic DIY Thank You Cards (NorthStory)
Our Family’s Thankful Journal (Cobwebs, Cupcakes & Crayons)

Christina Tosi’s Cornbake + a recipe contest!

I have a loooooong list of places that I want to visit (read: eat at) when I someday travel around the country. I could go on, but a few places include:

But here’s another one for the books: Tupelo Honey Cafe. They’re in Asheville, NC and Knoxville, TN. Um, when am I going to get over there? Probably never. Which is a shame because they’re all about marrying Southern tradition (hello, TEXAS!) and “vibrant, refashioned flavors” which means hello TOFU wings! deep fried grits and veggie melts with fried green tomatoes and caramelized onions and brown butter pecan pie! Get me there now.

They’re also having a recipe contest. And I want you to win.

They’re looking for festive holiday fare that will impress Tupelo’s top chef, Brian Sonoskus. You can submit holiday-inspired recipes to three categories: sides, desserts and leftovers. One winner will be chosen for each category.

Here are the deets:

Who: YOU!
What: A recipe contest featuring your best holiday-inspired recipes that are either sides, desserts or leftovers. All entries will be judged by Chef Brian Sonoskus and his hungry team of taste-testers!
When: October 1-November 16
Where: Your kitchen!
Why: Three winners (announced 12/3), will receive a $200 gift card to the Tupelo Honey Cafe Online Store or at one of their restaurants. Plus, for each week of the contest, one lucky participant will randomly win a copy of their cookbookTupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen.

I am a bit tardy in telling you about this, and for that I apologize. But hey, procrastination breeds winners, they say :) You can find more details and updates on the weekly winners on Facebook! Tupelo Cafe sounds like the cutest place ever. For realz.

You know what I’ll be making!

  • Cornbread 
  • pancakes
  • goat cheese grits pancakes
  • fried green tomato cornbread
  • deep fried honey glazed pancakes
  • quinoa sweet potato home fries
  • fried okra-stuffed cupcakes
  • black-eyed-pea and chickpea brownies

…or do you?

Okay, it’s time to talk to you about the photos I’ve been bombarding you with–that yellow thing? It’s not cornbread. It’s a cornBAKE! And that is because this is a recipe by Christina Tosi of Momofuku geniusness. So of course, it’s more cake-like than cornbread-like. It’s dense. As in, I tried to swing it out of the oven single-handedly and my wrist almost gave out. It wasn’t light and crumbly like the vegan cornbread I’d taken out of the oven two minutes before–it’s heavy because it’s suuuuper moist. But it also has a fairly airy crumb that just sinks in onto itself when you delve in with a fork. It’s unabashedly buttery and speckled with bright, sweet pops of corn.

It’s “smooth” and “just luscious” according to my boyfriend (who was a fan). We ate chunks of it alongside sweet potato veggie burgers and salad, for breakfast, standing up and leaning over the sink to catch the crumbs, and I took it for work to make my Tuesday that much better.

Um, you wanna talk about motivation to enter this recipe contest? MAKE THIS!


Tosi recommends you make it in a 10″ cast-iron skillet and I have no doubt it would be better that way, but I’m here to tell you that a regular old cake pan will also work. I made this in a 10″ cake pan and it was a LOT of cornbake. If the measurements look funny to you, it’s because I two-thirds-ed the recipe. And I think it was a totally sufficient amount of cornbake, but definitely feel free to follow the original recipe (linked below). What to do with the tiny bit of creamed corn and canned corn that you’ll have left after making this? Make the companion recipe that I devised–an incredibly crumbly but light vegan cornbread. Coming soon!

The original recipe called for sour cream; I used plain Greek yogurt since as a rule, I never use sour cream or mayo if I can help it. I just don’t like them, even if I can’t taste them. If you like, I think you could sub in all white whole wheat flour.

Lastly, this cornbake is so rich, I think it could stand to have a little less butter or yogurt. The next time I make it, I am cutting out at least a tablespoon or two of butter and maybe yogurt and we’ll see how that turns out!

Christina Tosi’s Cornbake
Adapted from Country Living

1/3 + 2 tablespoons all purpose flour
1/3 cup white whole wheat flour
2/3 cup cornmeal
2 tablespoons sugar
2 tablespoons light brown sugar
2 teaspoons baking powder
2 teaspoons salt
2/3 teaspoon baking soda
2/3 can (14-ounce) cream-style corn (1/2 cup + 1/3 cup)
1 cup plain Greek yogurt
1 Egg, lightly beaten
2 Egg Yolks, lightly beaten
2 tablespoons + 1 teaspoon Honey, plus more for drizzling
2/3 tablespoon buttermilk (I used almond breeze + a tiny splash vinegar)
2/3 cup canned, frozen or fresh corn kernels
5 tablespoons unsalted butter, melted
sea salt, for finishing

Preheat oven to 400 degrees F.

In a large bowl, combine first 7 ingredients through baking soda. In a medium bowl, combine cream-style corn, yogurt, egg, egg yolks, honey, and buttermilk. Stir in corn kernels and butter. Pour wet ingredients into dry ingredients and mix until just combined. Pour batter into a greased 10-inch cast-iron skillet or a 9″ cake pan. Bake until golden brown, 30 minutes. Drizzle with honey and sprinkle on sea salt.

You might also like:

Pancake Fridays: Cornbread Pancakes
Best Cakey Cornbread

Best Cakey Cornbread…again

Excuse me–have you two met?

If you haven’t met yet, you should. Best cakey cornbread, meet my best new blogging friends.

I think this is only fair–the only thing better than new friends is new friends with the heavenly smell of bread in your house with a warm piece of thick, cakey cornbread in hand. Even though I like to eat this with a fork, definitely. Technicalities.

This is somewhat of an old recipe, but I made it again this weekend and was reminded of how much I like it. Although it is super cakey, it’s not super sweet. It’s incredibly tight-crumbed which means it’s dense, but it’s still on the light side. It had less of a hearty corn flavor than I remembered, but we’ll say it’s a nice, mild cornbread. Which means it goes with–well, everything.

My sister and I made this in an 8×8 pan, which meant it was SUPER thick. We went to the unnecessary trouble of three-quartering the recipe to make it fit in the pan, but really–just give in and make the 9×13 pan. You won’t regret it.

Okay, now you can go read my cringe-inducing old post from way back when (ahem, three months ago) and find the recipe…

[Old post:]

Yup, it’s here. The arrival of my long-awaited go-to cornbread recipe.

It looks thin in this picture, but I promise that that’s only due to halving the recipe in a 9×13 pan. I prefer my cornbread in thick chunks, and this recipe is definitely up for that.

This cornbread. It crumbles in your mouth, breaking off in cakey pieces that have just enough silkiness from the flour to offset the gritty bite of the cornmeal, resonating with grainy corn granules soft with flavorful milk. The trick is to soak the cornmeal in milk for at least 15 minutes or up to an hour to get the most tender results out of the meal.

You could hardly expect anything less than the best from a recipe called “World’s Best Cornbread” and an author who said she’s been on a quest for the perfect cornbread the way I’ve been on a quest for the perfect pancake. So basically we’re twins because cornbread = pancakes + corn, only cakier and crumblier and thicker.

This is making me want to go make some. Right now.

Notes: I did not modify this recipe when I originally made it…mostly because I just really craving some really good cornbread, regardless of nutrition, really, and I didn’t want to mess anything up. I’ll post a modified version as soon as I can!

Best Cakey Cornbread
Taken from No Ordinary Homestead

  • 2 cups cornmeal
  • 2 1/2 cups milk
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup white sugar
  • 2 medium eggs
  • 1/2 cup vegetable oil


  1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 15 minutes or more. Grease a 9×13 inch baking pan.
  2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
  3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Nutrition Facts: per 1/16 recipe, 218 cal, 8.8g fat (2.1 sat), 24mg cholesterol, 177mg sodium, 31.3g carb, 1.5g fiber, 10.4g sugar, 4.4g protein.


Vegan Quinoa-Quinoa Cornbread + how to make quinoa flour

I have to apologize for the lack of a pancake post on Friday. Booo!
Sometimes life just gets in the way.

This weekend, life took on my alma mater’s (I have an alma mater?? I must be old.) 100th birthday celebration. As part of the Centennial celebration, the pinnacle was a mind-blowing sound and light show, or “spectacle,” (skip to 1:40 for the start of the cool stuff!). Standing in the middle of the dark quad with dozens of other students, alums and associates while lights spilled and flickered over the brick architecture, narrating Rice’s history in a series of images, music and snippets of spoken words made me feel like I was at Hogwarts. Serious magic, guys. It was hard to fathom all the incremental measurements, calculations, math and technology hurdles the creators would’ve had to overcome–not to mention handling the enormous amount of research of Rice’s history and then compressing the story into 20 minutes of visual story-telling translated into lights and sound.

Omg. How cool would it be to have a job like that?

But ANYWAY. I spent the weekend whipping up a bunch of pancake recipes that have been on my brain for the past few weeks. So we’ll have lots of pancakes to chat about for weeks to come.

Since it’s not Friday yet, let me tell you about this cornbread. My friend and I were also planning on a chili making night this Sunday. In anticipation of this, I took advantage of a completely free Sunday afternoon to make my own quinoa flour and make this double quinoa cornbread.

Making your own quinoa flour really isn’t as difficult as one might predict, given the absurd cost of buying it in the store ($10+ for a tiny sack!). Toast it until golden, then grind to a powder. Easy peasy. (As long as you have a food processor, that is.)

This cornbread could not be farther from your traditional cornbread recipe. It’s chock-full of hearty grains of quinoa (“keen-wah”…for those that have been saying “keen-oh-wa” all this time…I feel you. I just want to call Fage yogurt “FAGE!”)

In addition to being super whole grain, this is vegan. And surprisingly, despite all these modifications, it manages to hang on to a good amount of that irresistible cornbread flavor. It’s got a nice crackly crust, a crumbly texture and a grainy heartiness that accents the corn meal with pops of quinoa. It’s like, not really that sweet at all. And it’s sooooooo healthy :)

I will admit that my first impression wasn’t “OMG YUM!”–this hearty concoction that crumbles apart in grainy particles in your mouth is not the silky-moist-tender cornbread that I generally prefer. So I thought about shelving this and keeping it from the blog. But as I shot the cornbread in the diminishing afternoon Sunday light, my fork kept delving into the wide slice I’d carved out for photography purposes.

Now it’s the day after I made the cornbread and more than half of it is gone. Um, we didn’t even make the chili that was supposed to accompany this. You can draw your own conclusions. So I figured it was worth posting in case anyone is as weird as me and appreciates this odd-bird cornbread :)


Making your own quinoa flour is super easy if you have a powerful food processor. I went out to Costco (got caught in the rain for the second Sunday in a month while leaving with a cart full of groceries) and bought a sack of quinoa expressly for this purpose.

How to make quinoa flour:

1 cup quinoa = ~3/4 cup quinoa flour.

Toast the quinoa in a pan over medium heat until the kernels start to turn golden and pop (the time will depend on the amount of quinoa you put in and the size of pan you use, but about five minutes or so). Remove from heat. Once cool, grind in your food processor until ground to a fine powder. Mine didn’t quite get there, but I figured it was fine if it was a little chunky since whole quinoa was in the recipe anyway. That’s it!

The original recipe called for 5 tablespoons of corn oil. I swapped in olive oil and downsized the amount to 4 tablespoons, replacing the missing oil with one tablespoon of applesauce and one of yogurt, since it worked so well in my pumpkin muffin recipe. I might add another tablespoon or two of yogurt next time for extra moisture, but I think the flavor was definitely there from the olive oil.

Bryant Terry’s Quinoa-Quinoa Cornbread

From Edible SF

1/4 cup quinoa
3/4 cup cornmeal
1/2 cup quinoa flour
1/2 cup flour (I used 1/4 cup white whole wheat, 1/4 cup all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup original unflavored rice milk
2 tablespoons apple cider vinegar
1/4 cup agave nectar
1 tablespoon sugar
1 tablespoon apple sauce
1 tablespoon yogurt
4 tablespoons olive oil, plus more for oiling the pan

Set a rack in the middle of the oven and preheat to 425°F. Grease an 8-inch square pan or 9″ round pan and set aside.

In a medium skillet over medium heat, toast the quinoa, shaking the pan occasionally, until the grains start to pop, 3-5 minutes. Transfer to a large mixing bowl.

Add the cornmeal, quinoa flour, all purpose flour, baking powder, baking soda, and salt to the bowl with the toasted quinoa. Whisk to combine.

In a separate bowl, whisk together the rice milk, apple cider vinegar, agave nectar, sugar, applesauce, yogurt and olive oil. Transfer the greased pan to the oven to preheat until sizzling, about 5 minutes.

While the pan is heating, combine the wet mixture with the dry mixture and quickly mix just until the dry ingredients are moist. Do not over-mix or the bread will be dense. Remove the pan from the oven and scrape the batter into it. Return to the oven and bake on the center rack for 20 to 25 minutes, or until the cornbread is firm to the touch and a toothpick inserted into the middle comes out clean.

Serve immediately.

You might also like:

Pancake Fridays: Cornbread Pancakes
Best Cakey Cornbread
Healthier Cookie Dough Cheesecake
Vegan Banana Chocolate Chip Muffins

Pancake Fridays: Cornbread Pancakes

Sometimes I am struck by how fast life seems to be flying by.

I was e-mailing with one of my oldest best friends yesterday and we were reminiscing about horrible middle school times we’d had together. That time some guy called us and our other best friend lesbians (we are not). Our anxiety surviving seven periods of high school, enduring high school P.E., worrying about whether we would get into college, wondering what college would be like. (I seem to recall my going away gift from said best friend was this book. Let me tell you, it set up alllll the wrong expectations.)

I’m making it sound like we did a lot of worrying. There were fun times too. But all the memories came flooding in a rush and I had to take a step back and be like, “really? I already graduated from college? Is this real life?”

Other times, I’m struck by cravings for cornbread. Like really, struck into a state of near paralysis, thinking, should I? Do I really dare make an entire loaf of cornbread right now to gratify myself? Because I cannot make half a batch, or even a cute little single serving muffin of cornbread. Because corn muffins are great once in a while, but I really like the thick chunky chunks of cornbread. You have to make that in a pan. And I only own large pans so I can’t make half a batch or my cornbread will be all thin and crackery crispy and blah. If I want crackers, I’ll make crackers.

So I decided to feed two cravings with one urge. Cornbread pancakes!

Easy to whip up, easy to cook, easy to eat. No oven required.

I like my pancakes cakey, but I like my cornbread gritty and full of cornmeal. In theory, my ideal cornbread would be ALL. CORNMEAL. No flour. In practice, it’s kind of gross. I’ve tried it. But still, I like at least a half and half ratio of cornmeal to flour.

These pancakes meet this requirement. They’re…I can’t believe I’m saying this…a little spongy. All that cornmeal makes these full of grit and texture, but also airy and fluffy, so there’s a slight resiliency when you bite down. Yes, my ideal cornbread pancakes might be so tender and so soft that when you dig your fork in, it crumbles, but these TASTE like excellent cornbread. And that’s the important part.

Plus, these are totally sturdy enough to eat alongside some fierce chili. Cassie mentioned how one of her taste-testers suggested dipping her crunchy crackly corn cookies in chili and if you can do that with cookies, you can most definitely do that with pancakes.

Especially delicious, golden, sturdy, slightly springy pancakes that taste like cornbread.

PS. If you are like me and generally like your pancakes plain, keep in mind this cute text from my boyfriend:

“Just had pancakes for lunch :)).. [They were] A-mazing!! They seemed even better than when I had them this morning, just the tiny bit of honey that was in there made them irresistible :)”

There you have it. If anything ever needed to be eaten with honey butter, this would be it. They will be irresistible.


From now on, I’m soaking all my cornmeal before baking. It was a tip I learned to make what is now my favorite from-scratch cornbread and I think it makes everything better–just a little silkier and more tender.

If you like your pancakes thinner (and perhaps want to make 12 instead of the odd 10 + a little leftover runt pancake that I made), add an extra 1/4 cup of milk or buttermilk.

I used part AP flour and part white whole wheat mainly because I didn’t want to use the yellow hue, but I think all white whole wheat or even part whole wheat would be great. If you are making these for a savory occasion (i.e. to accompany this chili), you can try leaving out half the sugar.

Pancake Fridays: Cornbread Pancakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 10 pancakes

Serving Size: per 1 pancake (calculated using almond milk)

Calories per serving: 107

Fat per serving: 3.5

Cornbread in pancake form! I soak the cornmeal a bit before I make the rest of the batter to help reduce the grittiness of the final product, although there's still plenty of grit and texture in these airy, flavorful cakes. Honey + butter are topping musts.


  • 3/4 cup cornmeal
  • 1 cup buttermilk (or make your own using 1 cup milk of your choice + 1 tablespoon white or apple cider vinegar)

  • 1/2 cup all-purpose flour (can use white whole wheat)
  • 1/4 cup white whole wheat flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 tablespoons butter, melted
  • Oil, for greasing the pan


Combine the cornmeal and buttermilk and let sit for at least 15 minutes.

Set a large, greased frying pan or griddle over medium heat. Combine other dry ingredients and gently fold into cornmeal mixture, leaving it as lumpy as possible with no floury bits. Whisk in the egg and melted butter, again leaving it lumpy.

Ladle the batter into the pan 1/4 cup at a time. Pancakes should cook fairly quickly after the first round.


Adapted from my favorite cornbread and these.


Want more (corn)bread?

Best Cakey Cornbread
Easy Wheat Challah
White Whole Wheat Olive Oil Bread
Roasted Cherry Brownies
Oatmeal Peanut Butter Banana Bread

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