I’ve had a lot of people email me asking where my corn muffin/bread recipe is. It is actually on the link I provided on my “Pancake Day” post, but you had to scroll down a bit to see it. I thought it be a good idea to make a post just about these corn muffins though.
My favorite thing to eat growing up was corn muffins. I remember walking down to the corner bagel shop in South Philly, which my father ran, and always asking for a corn muffin toasted without butter. The best part about it was I got them everyday for FREE. When I changed my diet a few years ago I was delighted to learn that cornmeal is already gluten free, so all I needed to do to tweak the recipe was add rice flour. I should stress that you must use coarse cornmeal, not fine cornmeal. If you use fine cornmeal your muffins will collapse and turn mushy and not taste as good. Coarse cornmeal is easy to find at any supermarket and is usually a lot cheaper than you would expect!
You can also use this recipe to make cornbread. All you need to do is switch to an 8 inch pan.
1 cup cornmeal
1 cup rice flour
3/4 cup vegan spread
3/4 cup caster sugar
3/4 cup soy milk
2 tsp gluten free baking powder
1 tsp baking soda
2 EnerG egg replacers
Sift the rice flour and combine with the cornmeal, baking powder and soda.
In a separate bowl mix together the milk, vegan spread and egg replacers.
Slowly add the liquid mixture to the dry mixture and stir with a wooden spoon no more than 15 rotations. This ensures the muffins will not be coarse.
Pour batter into a 12 muffin tin tray.
Bake at 180°Celsius (355° Fahrenheit) for 20 minutes.