Cornbread muffins with whipped sweet corn recipe

Ingredients for Cornbread muffins with whipped sweet corn

• 45 ml coconut oil, plus more for greasing

• 6 pitted Medjool dates

• boiling water

• 90 g medium-grind yellow cornmeal

• 90 g plain flour

• 30 g coconut palm sugar

• 15 ml baking powder

• 2.5 g fine sea salt

• 30 g freshly ground golden flaxseeds

• 240 ml unsweetened oat milk

• 45 g vegan butter

• 40 g finely diced white onion

• 300 g fresh corn kernels (from about 3 ears)

• 10 g coconut palm sugar

• 1.25 g kosher salt, plus more as needed

• 120 ml cashew cream

• fresh lemon juice

• freshly ground white pepper

• jalapeño pepper jelly

• for serving

How to make Cornbread muffins with whipped sweet corn

1. Preheat the oven to 200°C (fan 180°C). Generously coat nine wells of a standard muffin tin with coconut oil.

2. Place the dates in a small heatproof bowl and cover with boiling water. Let them soak for about 5 minutes. Drain the dates, reserving the soaking liquid, and transfer them to a food processor.

3. Add 1 tablespoon of the reserved soaking liquid to the dates and process, scraping down the sides and adding more soaking liquid if necessary, until mostly creamy with a few chunks remaining.

4. Place the prepared muffin tin in the oven to heat for 5 minutes.

5. Meanwhile, sift together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk until well blended.

6. In a medium bowl, combine the flaxseeds and 6 tablespoons of water, whisking until well blended. Stir in the pureed dates and coconut oil until smooth, then whisk in the oat milk until fully combined.

7. Add the oat milk mixture to the cornmeal mixture and stir until just combined.

8. Once the muffin tin is hot, remove it from the oven and immediately scrape the batter into the prepared muffin cups, filling them a little over three-quarters full.

9. Bake the muffins for 16–18 minutes, or until golden brown. Allow them to cool in the tin for about 10 minutes, then transfer to a wire rack to cool further.

10. While the muffins are cooling, melt the butter in a large frying pan over medium heat. Add the onion and sauté, stirring often, until soft, about 3–5 minutes.

11. Add the corn, sugar, and salt to the frying pan and cook, stirring often, until the corn is just tender, about 5 minutes.

12. Scrape the contents of the frying pan into a food processor. Add the cashew cream and process until silky smooth, adding water as necessary to achieve the desired consistency.

13. Taste the mixture and season with lemon juice, salt, and white pepper. Transfer to a serving bowl.

14. Serve the warm muffins slathered with the whipped sweet corn and topped with pepper jelly.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.