As per request of one of my readers, Bernie at Get Going, Get Running wanted me to create a healthy cornbread recipe. Well, today I felt inspired by some of the fresh corn growing in my garden, and so I decided to create a recipe. And yes, by the title of my blog post, I used fresh corn in the recipe!
Unfortunately, I am not a HUGE cornbread fan, so it is difficult for me to assess this recipe. To my taste, I think that it represents cornbread well. It is certainly healthier, and has some functional ingredients in it, such as fiber. I believe this bread would be really good with a pumpkin butter, apple butter, or jam of some kind!
To those of you who like cornbread, and feel daring to try my recipe, let me know what you think!
“Fresh Corn” – bread muffins
- 3/4 c cornmeal
- 1/4 c nutritional yeast (this has a cheesy/buttery flavor that I felt would impart a good addition to the cornbread)
- 1/2 c whole wheat flour
- 1 T baking powder
- 1/2 T baking soda
- 1 T SPLENDA
- 1 T imitation butter flavor
- 1 c milk + 1 T white distilled vinegar (this makes a “buttermilk”)
- 1 T ground chia seeds
- 1 egg
- 1 ear of corn, corn kernels cut off
- Spray muffin tins with olive oil spray. Heat pan in 450F oven, until batter is ready.
- Mix cornmeal, whole wheat flour, baking powder, baking soda, nutritional yeast, and SPLENDA.
- Mix milk and vinegar and set aside. Put egg and chia seeds in blender and blend for approximately 20 seconds, until egg is light in color. Note – chia seeds may not grind up. I was unable to grind them up completely in my blender.
- Cut corn off of husk.
- Add milk+ vinegar mixture, and egg+chia seeds to the dry mix. Stir just until blended, then fold in corn.
- Pull heated pan out of oven. Pour batter, 3/4 full into muffin tins.
- Bake at 450F for 10 minutes.
Enjoy with some type of spread, cinnamon and sugar, or jam!