Easy Homemade Cornbread with no Buttermilk
This homemade cornbread recipe is so delicious, you won't ever buy that boxed mix again! This recipe is also healthier than most. It's vegan, which means it's dairy free.
Servings: 12 muffins
Calories: 144kcal
Ingredients
- 1 ½ cup fine corn meal (+ 2 tbsp) 243g
- 1 cup all-purpose flour 120 g
- 1 tbsp baking powder 14 g
- ½ tsp salt 3 g
- ½ tsp smoked paprika 1 g
- 1 tbsp maple syrup 15 ml
- 1 ¼ cup oat milk 295 ml
- ¾ cup water 180 ml
- 1/3 cup vegetable oil 93 ml
- 1 cup fresh corn kernels 135 g (or frozen and defrosted corn)
Instructions
- Preheat oven to 400° F/200 C. Grease muffin pan or spray with nonstick spray.
- In a large bowl, combine corn meal, flour, salt, baking powder, and paprika. Whisk to evenly distribute everything.
- Make a well in the center of the dry ingredients.
- Stir the wet ingredients together, slowly incorporating the dry ingredients. Whisk until lumps are gone and the batter is smooth.
- Stir in the corn kernels until combined.
- Scoop into the prepared muffin cups, filling to nearly the top.
- Bake for 22-25 minutes, until a toothpick inserted comes out clean.
- Allow to cool in the pan for at least 20 minutes before removing.
Notes
You can use muffin liners for easier clean up, but spray with non-stick spray so they don't stick to the liner.
Nutrition
Serving: 1 | Calories: 144kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Sodium: 113mg | Potassium: 227mg | Fiber: 3g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg