Savory-Sweet Cornbread Muffins with Whipped Corn Cream and Jalapeño Jelly

1. Preheat Oven and Grease Muffin Tin

Preheat your oven to 400°F and generously grease a muffin tin with coconut oil. Place the muffin tin in the oven for about 5 minutes.

2. Soak and Puree Dates

Place the Medjool dates in a small heatproof bowl and cover them with boiling water. Let them soak for about 5 minutes to soften. After soaking, drain the dates, reserving a tablespoon of the soaking liquid. Process the dates and the reserved liquid in a food processor until smooth.

3. Mix Dry Ingredients

In a large bowl, sift together the cornmeal, flour, coconut palm sugar, baking powder, and fine sea salt.

4. Prepare Flax Mixture

In a separate medium bowl, whisk the ground flaxseeds with 6 tablespoons of water and let it sit for a few minutes to thicken.

5. Mix Wet Ingredients

Whisk together the pureed dates, coconut oil, and oat milk in another medium bowl.

6. Combine Wet and Dry Ingredients

Combine the wet mixture with the dry ingredients, stirring just until everything is incorporated. Be careful not to overmix.

7. Fill Muffin Tin and Bake

Remove the hot muffin tin from the oven and carefully fill each cup slightly over three-quarters full with the batter. Bake the muffins for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool Muffins

Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

9. Prepare Whipped Corn Cream

While the muffins are baking, melt the vegan butter in a large skillet over medium heat. Add the finely diced onion and sauté for 3 to 5 minutes until soft and translucent. Stir in the fresh corn kernels, coconut palm sugar, and kosher salt, cooking for another 5 minutes until the corn is tender and sweet. Transfer the corn mixture to a food processor and process with the cashew cream until smooth. Season with fresh lemon juice, salt, and white pepper to taste.

10. Serve Muffins

To serve, slice the warm muffins in half and top them with a generous dollop of the whipped corn cream. Add a spoonful of jalapeño pepper jelly on the side.