Sunday, July 8, 2012

Don't be Corny!

AHH, this week has been super hectic and I haven't had a chance to post until today, so sorry! I have had many great runs and even more great recipes to share with you, but I've got to take everything one at a time. For now, let me share with you a comforting classic, made vegan.......

The Inspiration: One of my embarrassing secrets is how much I love cornbread. I honestly wish I could just eat it all day, everyday. I was strolling through the aisles of my local Whole Foods, and saw a delicious looking cornbread earlier today; sadly but not surprisingly it was not vegan and also had tons of not-so-healthy ingredients. Since it is pretty hard to find good, vegan cornbread made with healthy ingredients in most stores I thought I should try making some on my own.

Almost all of the ingreedz
The Recipe: This is a recipe I've been working on for awhile, and I think I finally got the ratios right with this batch! This cornbread is delicious, hearty, made with healthy ingredients, and free of added fats. The most processed ingredients are probably the flour and cornmeal, which are unavoidable in a cornbread recipe. You can make a double batch of this recipe simply by doubling the amounts of everything, I tried making a double batch and it turned out perfectly.

- 3/4 cup whole grain cornmeal
- 1/4 cup all purpose wheat flour
- 1 tsp baking powder
- 1/3 cup raw turbinado sugar**See alternative options at end of post**
Dry mixture on the left, wet mixture on the right.
- 1/2 tsp salt 

- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened soymilk (or any other non-dairymilk)
- 1 egg equivalent (I used the Vegg but a flax egg or Ener-G egg replacer should work fine)
- 2/3 cup fresh corn kernels (optional)

1) Pre-heat oven to 350 degrees.
2) In a medium bowl mix together all the dry ingredients (cornmeal, wheat flour, baking powder, salt, and sugar)
3) In a small bowl mix together the wet ingredients (applesauce, soymilk, and egg equivalent)
Ready to go into the oven!
4) Pour the wet mixture into the dry mixture and mix until thoroughly incorporated.
5) If adding in fresh corn, mix it in at this time.
6) Line a muffin tin with muffin sheets or lightly oil the tin. Fill each muffin space until about 3/4 full.
7) Bake in the oven for 25 minutes.
8) Remove from oven and let cool.

Cornbread Muffins.....ready to eat!

 The turbinado sugar can also be replaced with 1/4 agave nectar or honey, you just need to reduce the applesauce to 1/4 a cup and incorporate the nectar or honey into the "wet" mixture. Another option is to replace the sugar with 1 tsp stevia powder, and increase the applesauce to 2/3 of a cup.


  1. Yum!! I can't wait to try making these on my own when I get home - also your recipe for the chia parfait seems amazing! Cant wait to come home to these wonderful available products in the states.

    1. Amanda, I think you would really like the chia parfait! I have it all the time after long runs and it totally hits the spot! I miss seeing you but I'm sure you're having the time of your life in spain....bring back some recipes ;)

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