Growing up, cornbread was in the regular rotation. My Mom used to make something called Johnny Cake, which was our version of cornbread.
For this recipe, I wanted a traditional cornbread taste made a little more fun! I like the little chunks of corn in these, but if you prefer it all blended in, I recommend you blend all the corn.
If you don’t have mini muffin tins, you could easily make them muffins instead, or even pour it all in an 9×9 pan and bake it. Your baking time will be longer if you do regular muffins (15-20 min) or in a pan instead (probably 40-ish min).
- 1 cup milk (I used unsweetened almond milk)
- 1 cup frozen corn (or fresh corn kernels) *divided in half
- 2 Tbsp ground flax seeds (or 2 eggs)
- 3 Tbsp unsweetened applesauce
- 3 Tbsp oil (I used avocado oil)
- 1 cup cornmeal (fine ground, not grits)
- 1 cup oat flour
- 3 packets of stevia (I used NuNaturals)
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp tumeric (for color...optional)
- Preheat your oven to 350 degrees.
- In a blender or food processor, blend ½ cup corn and the milk. Set aside.
- In a large bowl or stand mixer, add together all the dry ingredients (flax, cornmeal, oat flour, stevia, salt, baking powder, baking soda, tumeric).
- Once the dry ingredients are combined, add in the wet (egg (if using), applesauce, oil, blended corn mixture, remainder of corn kernels).
- Mix together until combined.
- Spray your mini-muffin tins with cooking spray (I use coconut oil spray). Fill each ¾ full.
- Bake for 10 mins.
- Allow to cool and pop out of the muffin tins.
Best enjoyed as a snack, or with a warm bowl of chili.