We were invited to a party and were asked to bring an appetizer. I did what you hear you never should do: I took two recipe ideas and made something new! Luckily all went well and we love the new appetizers–Jalapeño Cornbread Mini-Muffins. In fact, Tom wished that nobody would like them so he could have them all to himself.
After Tom and I decided that we liked eating a whole plant-based diet (September 2009) I was happy to find and buy Colleen Patrick-Goudreau’s The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets. (It was VegNews magazine’s winner of Cookbook Of The Year!)
I knew I would want to make occasional treats throughout the year, and this cookbook caught my eye. One of the first recipes I made was her cornbread. I gave it 4-stars, and wrote Tom’s comment, “It’s my favorite you’ve ever made!“–Tom, 9/09.
For the party I also found a calorie-laden cornbread recipe. I revised, combined, and came up with the recipe I’m sharing here!
- 1 1/2 C. unsweetened plain soymilk
- 1 1/2 TBS. distilled white vinegar
- 1 C. polenta
- 1 C. unbleached all-purpose flour (next I’ll try whole wheat)
- 3 TBS. sweetener
- 1/2 tsp. salt (eliminate for no-salt)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 TBS. canola oil (eliminate for no-oil)
- 1/2 C. jalapeño peppers, very small dice; or you could add 1/2 C. whole corn kernels (optional)
- Preheat oven to 425. Lightly oil non-stick mini-muffin tins (mini = about 2″ in diameter). Or lightly spray oil with a Misto bottle.
- In bowl stir together soymilk and vinegar; set aside.
- Mix the polenta, flour, sugar, salt, baking powder, and baking soda in large bowl.
- Mix oil into the milk/vinegar bowl.
- Stir small-dice jalapeño (or corn) into the dry mixture.
- Stir until just blended.
- Fill mini-muffins with 1 TBS. of batter (almost to the top)
- Bake 12 minutes, until golden brown.
- Remove and cool on drying rack.
Servings: 3 dozen mini-muffins
Note: For our non-veg friends’ appetizers, I stirred 1/2 C. shredded cheese into the batter, and before baking added about 1/2 tsp. directly on top of the unbaked muffin. (Ours, without cheese, were equally good!)
Also, Colleen makes her cornbread in a 9 x 9″ baking dish and cooks it for 25-30 minutes.
The most common compliment I received was on the wonderful “crunch” from the polenta! It’s surprising how buttery it tastes with no eggs or dairy. Just make it once! Then you’ll see what I’m talking about. It’s good hot from the oven, warm or cold. Really!