Corn Kernel Cornbread or Muffins
Recipe type: Cornbread
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 12
This vegan cornbread is a perfect companion to all sorts of bean stews and chilis.
  • 1 cup cornmeal, preferably stone-ground
  • 1 cup whole-wheat pastry flour or spelt flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ⅔ cup applesauce
  • 2 tablespoons extra-virgin olive oil
  • ⅓ cup unsweetened nondairy milk of your choice, or more as needed
  • ½ cup frozen corn kernels, thawed
  • 1 small hot fresh chili pepper (such as jalapeño), seeded and minced, or one 4-ounce can diced mild green chilies (optional)
  • 1 cup grated nondairy cheddar-style cheese (optional)
  1. Preheat the oven to 400ºF.
  2. Combine the first five ingredients in a mixing bowl and stir together.
  3. Make a well in the center of the dry ingredients. Pour in the applesauce, oil, and
  4. nondairy milk. Stir until well combined, adding more nondairy milk if needed to make a smooth, slightly stiff batter. Stir in the corn kernels and the chilies and cheese, if desired.
  5. Pour the batter into an oiled 9 × 9-inch baking pan or divide among a foil-lined 12-cup muffin tin. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center comes out clean.
  6. Let cool until just warm. Cut the pan bread into 12 sections; for muffins, transfer them to a serving plate, leaving them in the foil liners.
Recipe by VegKitchen at