I love cornbread with holiday meals, and I especially love them with chili. This is a very standard recipe that I got from an old Good Housekeeping cookbook and experimented with egg and dairy alternatives until I felt like I got it just right.
The reason I chose light tasting olive oil for this recipe is because it helps the edges crisp so that the muffin will hold it’s shape, and the flavor is not overly powerful like some other oils or even vegan butter can be. The flax egg works as a perfect binder and will also not overpower the taste. Hands down my favorite plant based milk for baking is oat milk. It acts and tastes most similarly to cows milk. I choose to make the flax egg with oat milk instead of water as is the norm, because I believe it gives it an extra creaminess. These muffins are salty, savory, and deliciously corny. No one will ever guess these are vegan cornbread muffins. Buen provecho!
Vegan Cornbread Muffins
Crispy on the outside, soft and fluffy on the inside, tasty cornbread muffins perfect for holiday meals, chili, or anything else you can think of.
Preheat your oven to 400° F.
Make the vegan egg by combining 2 TB of oat milk and 1 TB of flax meal, then put in the refrigerator to set.
In a mixing bowl combine flour, corn meal, sugar, baking powder, and kosher salt. Whisk until fully combined.
In a separate bowl combine oat milk and olive oil. Whisk together, then add flask egg and gently whisk it in as well.
Add the dry ingredients to wet ingredients and gently combine using a silicone spatula until a soft dough forms.
Oil a muffin tin using vegan butter. This will make 6 large muffins.
Fill muffin cups 3/4 of the way to the top of the tin.
Bake in center rack of oven for 20 minutes or until tops are golden brown.
Allow to cool in the tin for 1-2 minutes, once removed from oven and then gently transfer to a cooling rack and allow to cool for 2-3 minutes before serving.
Serve with vegan butter and enjoy!