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Vegan Creamed Corn Cornbread

by erika 49 Comments

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!

Notes

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

Mrs. Hetherington’s Thanksgiving Pageant (Pillows A-La-Mode)
Creating a Thankfulness Photo Album (Organizing Living Essentials)
T.H.A.N.K.F.U.L. for my Kiddos! (Neaten Your Nest)
DIY ‘Thankful’ Dry-Erase Board (Inspire & Indulge)
What I’m Thankful for: Grandparents and Cinnamon Rolls (The Thing About Joan)
Healthy Chicken Sausage and Apple Stuffing (My Healthy ‘Ohana)
Roasted Squash And Garlic Apple Potage (Cul De Sac)
Holiday Entertaining: Gifts For Your Guests (Green Door Hospitality)
Thanksgiving Requests (Ponytail Kind of Day)
Rustic DIY Thank You Cards (NorthStory)
Our Family’s Thankful Journal (Cobwebs, Cupcakes & Crayons)

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  1. blogturtle

    November 20, 2012 at 11:01 pm

    the texture looks perfect. a great thanksgiving side. yum.

    Reply
  2. petit4chocolatier

    November 15, 2012 at 6:45 pm

    Erika, i love the blogs you named. All of you are wonderful!
    Your cornbread with cream style corn looks so savory! And with the almond milk the taste has to be out of this world; plus healthy.

    Reply
  3. Nicole @ Lapetitebaker

    November 15, 2012 at 4:23 pm

    Creamed corn is one of my favorite sides dishes and it sounds incredible in these muffins!

    Reply
  4. Mich - Piece of Cake

    November 15, 2012 at 2:52 am

    This cream corn cornbread looks just delicious, because I am also huge on corn and any corn… corny eh… 🙂

    Reply
    • erika

      November 15, 2012 at 9:34 am

      LOL me too!! Anything with corn in it is bound to be a hit with me 🙂

      Reply
  5. The Healthy Flavor

    November 15, 2012 at 1:16 am

    I always love everything you make…it’s aways salivating my palette! I’m dying right now looking at these. I a absolutely love cornbread but havent had any since going vegan!! This sounds so amazing.

    Reply
    • erika

      November 15, 2012 at 9:34 am

      Awww thank you so much! Your recipes are totally mouth-watering too! I really want to make your shot glass truffles over xmas. And there are so many vegan cornbread recipes that I want to try, I’d love to see your take on cornbread!

      Reply
  6. gottagetbaked

    November 15, 2012 at 12:56 am

    What a great foodie event! I love the theme and I totally get a kick over how much you love cornbread (I LOVE it too! I haven’t found the perfect recipe yet so I better start sampling your recipes).

    Reply
    • erika

      November 15, 2012 at 9:33 am

      Haha thanks…ooh I would recommend starting with the “best cakey cornbread!!” It’s the most “traditional” of the bunch. But soooo cakey 🙂 It’s really actually kind of like a quickbread now that I think about it. I think I need to find a recipe that’s more craggy and CORNBREAD. Because the cornbake is like cake and these quinoa cornbreads are on the dryer side which is good for some things, but not so good for others…

      Okay evidently I could talk about cornbread for days. But basically…..you should make cornbread. I would love to read about it 🙂

      Reply
      • gottagetbaked

        November 15, 2012 at 11:58 pm

        lmao you can talk about cornbread all you want. I’m the same way about all food & baking – I can go on and on and on… If only I were this passionate about my day job! I have a cast iron pan that I haven’t used yet because I’m afraid of seasoning it. I need to break it out and bake cornbread in it for that amazing crispy edge. And YES – I love cakey cornbread, although craggy CORNBREAD is amazing too. I’ll go through your recipes and pick one out to make for Christmas. I’ll let you know how it goes!

      • erika

        November 16, 2012 at 2:49 pm

        Omg same! How can I become passionate about software? I would pay someone in baked goods if they could find me an answer.

        And girl, BREAK THAT PAN OUT! Lol I actually just bought my first cast iron pan and was all ready and excited to season it and then…realized it was already nonstick. So I’m pretty sure I don’t need to season it…but now that you mention it, I TOTALLY need to make cornbread in it!!

  7. Bam's Kitchen

    November 14, 2012 at 6:23 pm

    I like this healthier alternative to cornbread.

    Reply
    • erika

      November 15, 2012 at 9:43 am

      You’re right–it’s maybe isn’t quite like traditional cornbread, but it’s a great, healthy alternative. You wouldn’t believe how light they are! And eating them just feels like you’re doing your body a favor with all those whole grain nutrients 🙂

      Reply
  8. Asmita (@FoodieAsmita)

    November 14, 2012 at 5:34 pm

    Wow,
    That cornbread looks so delicious! Would love to try it out!

    Reply
    • erika

      November 15, 2012 at 9:42 am

      Thanks Asmita! Do let me know if you do!

      Reply
  9. Cul de Sac

    November 14, 2012 at 5:26 pm

    Oh man, just looking at your right side bar makes me hungry…

    Reply
  10. Cul de Sac

    November 14, 2012 at 5:16 pm

    Sooo pinning this one! Thanks for sharing that great soo good looking recipe!

    Reply
    • erika

      November 15, 2012 at 9:42 am

      Aww thank you!! I really appreciate your kind comments 🙂

      Reply
  11. A Ponytail Kind of Day

    November 14, 2012 at 4:54 pm

    Who doesn’t love this, I am going to have to try this recipe, looks yummy

    Reply
    • erika

      November 15, 2012 at 9:39 am

      Aw thank you. And thank you so much for stopping by, so happy to be included in such awesome, talented company!

      Reply
  12. myhealthyohana

    November 14, 2012 at 4:41 pm

    Wow, I love this recipe!! I’m just starting to use flaxseed in my baking, and can’t wait to try it out in this one!

    Reply
    • erika

      November 15, 2012 at 9:53 am

      Aw yay I’m so glad! I think this is a great way to use flax–I just love the nutty taste and grainy texture it gives things! Not quite traditional cornbread, I suppose, but definitely delicious!

      Reply
      • myhealthyohana

        November 15, 2012 at 12:26 pm

        Yes, I love the nutty taste too! I used them in banana bread recently and loved it 🙂

  13. Cass @foodmyfriend

    November 14, 2012 at 4:30 pm

    I want so badly to be invited to one of these bake offs! I always get in last and there are no spaces left. Loving this recipe. I met Christina Tosi a few weeks ago. Very cool lady!

    Reply
    • erika

      November 14, 2012 at 4:43 pm

      NO YOU DIDN’T!!!! Are you serious???? I am so jeals! She is definitely one of my celebrity crushes! How did you get to meet her and how was it??

      And this wasn’t exactly a bake off–just a post round up on the same theme 🙂 I can invite you the next time around, I’m sure they’d love to have you!

      Reply
  14. cookingactress

    November 14, 2012 at 2:06 pm

    Whoa! That cornbread looks delish!

    Reply
    • erika

      November 14, 2012 at 2:28 pm

      Thank you! Now if only I could make a cornbread that tastes like a cookie. I am dreaming about those Levain cookies lol

      Reply
      • cookingactress

        November 14, 2012 at 3:39 pm

        omg me toooo so good!

  15. thethingaboutjoan

    November 14, 2012 at 1:51 pm

    YUM! That looks wonderful! My husband just asked me to make Cranberry Chili and I was looking for a good side — this fits the ticket on every level. Thanks for sharing!

    Reply
    • erika

      November 14, 2012 at 2:30 pm

      Aw yay I’m so glad! I hope you like it! Let me know how it turns out if you end up making it. Also cranberry chili sounds interesting…and divine, most probably 🙂 I’d love to see your recipe for it on your wonderful blog! Thanks so much for stopping by!

      Reply
  16. Green Door Hospitality

    November 14, 2012 at 12:29 pm

    This looks good!

    Reply
    • erika

      November 14, 2012 at 2:30 pm

      Thank you! And thanks for stopping by, I appreciate it!

      Reply
  17. Alex @ northstory

    November 14, 2012 at 11:29 am

    I. Love. Cornbread. Love. If you’ll excuse me I need to go check out that fun confetti cake too!

    Reply
    • erika

      November 14, 2012 at 2:31 pm

      Haha me too Alex! That funfetti cake is ridiculous–you really should try it!

      Reply
  18. Lafemmeroar

    November 14, 2012 at 10:56 am

    I have all the ingredients except for the quinoa flour … looks delis!

    Reply
    • erika

      November 15, 2012 at 9:48 am

      But do you have quinoa? You can easily make your own quinoa flour with a food processor 🙂 Or you can sub any type of flour (AP, whole wheat, white whole wheat) in as well! Thanks for stopping by!

      Reply
      • Lafemmeroar

        November 15, 2012 at 12:33 pm

        I do have quinoa and a coffee grinder! That would work right?

      • erika

        November 15, 2012 at 12:38 pm

        Hmm probably depends a little on your coffee grinder but I’d say yes! Have you ground things in it before, like spices? Might result in a coarser grind, but since the the recipe doesn’t call for very much, so my guess is it would work 🙂

      • Lafemmeroar

        November 15, 2012 at 1:26 pm

        Yes, I use it for grinding flaxseed and I even ground chick peas in the past … so it can handle quinoa I’m sure 🙂

      • erika

        November 15, 2012 at 1:53 pm

        Oh awesome! That’s a handy little coffee grinder you have!

      • Lafemmeroar

        November 15, 2012 at 2:33 pm

        And it’s old! 🙂

  19. Pillows A-La-Mode

    November 14, 2012 at 10:51 am

    Welcome to Collectively Creative . . . your recipes sound amazing! 🙂

    Reply
    • erika

      November 15, 2012 at 9:44 am

      Aww thank you so much! So happy to be a part of such a great group!! 🙂

      Reply
  20. Leah

    November 14, 2012 at 10:33 am

    Looks & sounds great Erika! I can’t believe ‘creamed’ corn doesn’t have cream – so deceiving haha. I’d be interested to hear how making it from scratch goes!

    I’m so happy you agreed to participate this month. You always have such delicious and inspiring recipes to share!

    Reply
    • erika

      November 14, 2012 at 2:36 pm

      Thanks so much Leah 🙂 I’m so happy you invited me to join!

      And right? I triple checked the ingredients label, but no dairy in sight! A little bit freaky…but I also breathed a sigh of relief because it was much less caloric than I was expecting!

      Reply
  21. Kelly (Cobwebs, Cupcakes & Crayons)

    November 14, 2012 at 10:26 am

    I love cornbread so I will have to try these, Erika! Thanks so much for sharing…and for being a part of The Thankful Edition!

    Reply
    • erika

      November 15, 2012 at 9:46 am

      Aww thank you so much for having me, Kelly! It’s been a great experience–you’ve gathered such a great community of bloggers!

      Reply

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For those of you who like to plan, here’s a very tentative guide to what I’m envisioning for this year’s bake offs (if the world doesn’t blow up). Thank you, as always, for your constant enthusiasm and support for the bake offs! 💕💕💕 

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{HOUSTON GIVEAWAY} Hi friends! If you’ve been f {HOUSTON GIVEAWAY}

Hi friends! If you’ve been following me for a little bit, hopefully you know how obsessed I am with @happyearthcompost and their mission to make composting more accessible and easy for the Houston community! Here is just a sneak peek of all the eggshells and lemon peels from the lemon poppy seed muffin bake off that are going straight into my Happy Earth compost bucket instead of the trash 🎊

I’m thrilled to be partnering with @happyearthcompost to do a giveaway for one lucky winner! Here are the deets:

🌱 you will win 2 free months of monthly pick ups from @happyearthcompost! You’ll get a little counter top bin (pictured here) and a larger bucket to keep outside (in the second pic)
🌱 must be located in Houston or Bryan/College Station to win
🌱 to enter, just make sure you’re following me and @happyearthcompost and tag a friend in the comments! Each comment is a separate entry
🌱 giveaway will close this Saturday (1/16) at midnight! GOOD LUCK!!!
Thankful for another year of bake offs with you gu Thankful for another year of bake offs with you guys! Loving the appreciation for the coffee cake, blueberry muffin, pecan pie, gingerbread and Levain cookie bake offs (more Levain to come in 2021 hopefully!) 🎊💕

While on vacation, I’ve scraped a lot of recipes for future bake offs (thanks to your help) and I feel refreshed and ready to get back to baking ASAP! On the list for 2021 bake offs: carrot cake, oatmeal cookies, copycat lofthouse cookies, Levain chocolate pb cookies, shortbread, lemon poppyseed muffins, etc. Let me know if there’s anything else you’re dying to see in the comments!

THANK YOU for all of your support, your kind comments, your reviewing of different recipes and your spreading of joy through baked goods this past year. Thanks to my tasters for their critical tasting and hilarious comments. Can’t wait to do it all over again next year 💕
Gingerbread bake off is up! Commence all the ginge Gingerbread bake off is up! Commence all the gingerbread baking!! 🎄🎄🎄

Tap the pic to see all participating recipes and tell me which one looks the best or which recipes you’re most excited to try!! You really can’t go wrong with any of them 🎊🎊🎊 and if you’re planning on baking any other holiday cookies this weekend, gimme the deets on what you’re making! I need more inspo for my cookie boxes 🍪🍪🍪 #pancakeprincessbakeoff
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