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Corny Cornbread (or Muffins)

What you need: 

1 1/8 cups cornmeal
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup maple syrup
1/2 cup corn or canola oil
3/4 cup vanilla soy milk
2 tablespoons plain soy yogurt
1 1/4 cups sweet corn kernels
1 jalapeno pepper, seeded and chopped (optional)

What you do: 

Preheat oven to 400. Lightly grease a skillet, 9x9 pan, or muffin tin--whatever you'll be using.
In a large bowl, combine all dry ingredients (sifting if necessary).
In a smaller bowl, whisk together all wet ingredients.
With a wooden spoon, fold wet ingredients into dry. Fold in the corn (and jalapeno, if using), being careful not to over mix.
For a 9x9 pan, bake about 35 minutes, for muffins, 20-25.
This makes a lovely, moist cornbread, with a good crumb.

Preparation Time: 
Cooking Time: 
Recipe Category: 


This looks great-like the cornbread I used to make back in the old, dairy-filled days.  I would whir up 1/2 of the corn with the liquids, though.  I used to do this with my other cornbread, and it adds such flavor.  Best, of course, is raw corn cut and scrapped off the cob, so you get all the "corn milk".
If anyone is wanting to make this and doesn't have soy yogurt, I'd think adding a tablespoon of apple cider vinegar to the soymilk along with an extra Tbs of soymilk would work fine.


I forgot to add "egg replacer equivalent of 2 eggs" to the list of ingredients.

This is optional, but it produces a better crumb.  I use 2 Ener-G eggs (3 teaspoon Ener-G Egg Replacer + 4 tablespoon water).

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