43 minutes
Savory and sweet cornbread muffins topped with a creamy corn mixture and jalapeño jelly.
tablespoons
Medjool Dates, pitted
each
Boiling Water
to cover
Medium-Grind Yellow Cornmeal
cups
Flour
cups
Coconut Palm Sugar
tablespoons
tablespoons
teaspoons
Freshly Ground Golden Flaxseeds
tablespoons
Unsweetened Oat Milk
cups
tablespoons
Finely Diced White Onion
cups
Fresh Corn Kernels, from about 3 ears
cups
Coconut Palm Sugar
teaspoons
teaspoons
cups
to taste
to taste
Jalapeño Pepper Jelly
for serving
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.
Opt for high-quality, stone-ground cornmeal for the best flavor and texture, as it retains some of the hull and germ, enhancing nutrition and flavor.
Avoid overmixing, mix just until dry ingredients are moistened to keep muffins tender. Lumps are desirable.
With a simple ingredients list, using the best quality you can find will significantly impact the final product.
Preheat the oven and use an oven thermometer. Start at a high temperature then reduce for a good rise and golden crust.
Serve muffins warm with piped whipped corn cream and a drizzle of jalapeño jelly just before serving.
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