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
Laura
Made this tonight! Doubled the recipe and used the whole can of creamed corn, baked in a 9×9 pan for 30 minutes. It was a little moist and falling apart, so I think 5 more minutes in the oven and a few more minutes cooling would be perfect!
It was delicious still!
erika
Amazing, thanks for reporting back Laura!!
blogturtle
the texture looks perfect. a great thanksgiving side. yum.
petit4chocolatier
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.
Nicole @ Lapetitebaker
Creamed corn is one of my favorite sides dishes and it sounds incredible in these muffins!
Mich - Piece of Cake
This cream corn cornbread looks just delicious, because I am also huge on corn and any corn… corny eh… 🙂
erika
LOL me too!! Anything with corn in it is bound to be a hit with me 🙂
The Healthy Flavor
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.
erika
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!
gottagetbaked
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).
erika
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 🙂
gottagetbaked
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
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!!
Bam's Kitchen
I like this healthier alternative to cornbread.
erika
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 🙂
Asmita (@FoodieAsmita)
Wow,
That cornbread looks so delicious! Would love to try it out!
erika
Thanks Asmita! Do let me know if you do!
Cul de Sac
Oh man, just looking at your right side bar makes me hungry…
Cul de Sac
Sooo pinning this one! Thanks for sharing that great soo good looking recipe!
erika
Aww thank you!! I really appreciate your kind comments 🙂
A Ponytail Kind of Day
Who doesn’t love this, I am going to have to try this recipe, looks yummy
erika
Aw thank you. And thank you so much for stopping by, so happy to be included in such awesome, talented company!
myhealthyohana
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!
erika
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!
myhealthyohana
Yes, I love the nutty taste too! I used them in banana bread recently and loved it 🙂
Cass @foodmyfriend
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!
erika
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!
cookingactress
Whoa! That cornbread looks delish!
erika
Thank you! Now if only I could make a cornbread that tastes like a cookie. I am dreaming about those Levain cookies lol
cookingactress
omg me toooo so good!
thethingaboutjoan
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!
erika
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!
Green Door Hospitality
This looks good!
erika
Thank you! And thanks for stopping by, I appreciate it!
Alex @ northstory
I. Love. Cornbread. Love. If you’ll excuse me I need to go check out that fun confetti cake too!
erika
Haha me too Alex! That funfetti cake is ridiculous–you really should try it!
Lafemmeroar
I have all the ingredients except for the quinoa flour … looks delis!
erika
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!
Lafemmeroar
I do have quinoa and a coffee grinder! That would work right?
erika
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
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
Oh awesome! That’s a handy little coffee grinder you have!
Lafemmeroar
And it’s old! 🙂
Pillows A-La-Mode
Welcome to Collectively Creative . . . your recipes sound amazing! 🙂
erika
Aww thank you so much! So happy to be a part of such a great group!! 🙂
Leah
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!
erika
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!
Kelly (Cobwebs, Cupcakes & Crayons)
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!
erika
Aww thank you so much for having me, Kelly! It’s been a great experience–you’ve gathered such a great community of bloggers!