I’m no southern gal, so cornbread hasn’t always been on my radar. But since going plant-based, it’s been one of my favorite breads to serve my family. I like to cook them up in lined muffin tins; that way I can serve them in a bread basket for a side dish or I can make them part of the main meal. I love them best when they’re topped with a tomato sauce that includes one of our favorite beans. For today’s lunch, I reached for cannellini, but you could use any other bean to suit your taste. Lentils, red beans, or pintos would all be super for a cornbread topping. I like to add a dollop of carmelized onions separately for an extra burst of flavor.
My family finds these cornbread muffins to be light and fluffy. The tops have crisp-crunchy edges–just what cornbread should be. You can also use this recipe to make cornbread in an 8×8 baking dish and slice it up that way. Either way, I’m sure you’re going to love these multi-grain muffins. They’re a quick and easy way to have bread on the table or a hearty meal that will have everyone coming back for more.
Cornmeal HealthBites
Whole-grain
cornmeal is a terrific source of fiber. Depending on the brand you use, you could get as much as 5 grams of fiber in just a 1/2 cup! Why do we want more fiber? Most people think of fiber when they’re having trouble with constipation. And this is true, getting sufficient fiber will definitely normalize your bowel movements and make them less painful. But fiber can also lower your cholesterol levels (reducing the LDL or bad cholesterol in your blood). Plus, research has shown that fiber has other heart-strengthening benefits, such as lowering your blood pressure and reducing inflammation.
Multi-Grain Cornmeal Muffins
Ingredients
- 2 cups yellow cornmeal
- 1 1/2 cups oat flour
- 1 cup whole-wheat pastry or all-purpose gluten-free flour*
- 1 1/2 tsp salt or salt substitute
- 2 1/2 cups warm water (110 degrees)
- 1 tbsp fast-rising dry yeast
- 2 tbsp maple syrup or honey
- 1/4 cup unsweetened applesauce
Instructions
- Mix all dry ingredients together except for the dry yeast.
- In a small bowl, mix the warm water, maple syrup (or honey) with yeast. Stir together. Then let the yeast rise for about 10 minutes (until frothy or bubbly).
- Stir the yeast mixture into the dry ingredients; add th applesauce. Mix well.
- Line your muffin tin with silicone baking cups or bake in a non-stick muffin pan. Spoon the cornbread batter into each muffin holder.
- Bake in a 350 degree preheated oven for about 30 minutes or until a knife comes out clean.
- If using silicone liners, remove them from the muffin tin and allow to cool on a baking rack. If using a non-stick muffin tin, allow the muffins to cool before removing them.
- Serve immediately and smile!
