These Southern-style sweet cornbread muffins are made with cornmeal, dates, and coconut oil for a deliciously moist and sweet treat.
38 minutes
These Southern-style sweet cornbread muffins are made with cornmeal, dates, and coconut oil for a deliciously moist and sweet treat.
Coconut Oil, melted
tablespoons
Medjool Dates, pitted
each
Boiling Water
cups
Yellow Cornmeal, medium-grind
cups
Flour
cups
Coconut Palm Sugar
tablespoons
tablespoons
teaspoons
Golden Flaxseeds, freshly ground
tablespoons
Unsweetened Oat Milk
cups
1. Preheat Oven and Prepare Muffin Tin
Preheat your oven to 400°F. Generously coat a standard muffin tin with coconut oil, making sure to grease 9 wells.
2. Soak Dates
Place pitted Medjool dates in a small heatproof bowl. Pour boiling water over the dates and let them soak for about 5 minutes. Once soaked, drain the dates and reserve a tablespoon of the soaking liquid. Transfer the dates and the reserved liquid to a food processor and blend until smooth.
3. Heat Muffin Tin
While the dates are soaking, place the muffin tin in the preheated oven for about 5 minutes. You'll know it's ready when you hear a slight sizzle as the batter hits the tin.
4. Sift Dry Ingredients
In a large bowl, sift together the cornmeal, flour, coconut palm sugar, baking powder, and sea salt.
5. Prepare Wet Ingredients
In a medium bowl, blend the ground flaxseeds with 6 tablespoons of water and let it sit for a moment. Whisk in the pureed dates, melted coconut oil, and oat milk until well combined.
6. Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined.
7. Fill and Bake Muffin Tin
Carefully remove the hot muffin tin from the oven. Fill each well a little over three-quarters full with the batter. Place the tin in the oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Serve
Once baked, allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack. Serve warm.
Add the zest of an orange or lemon to the batter. This will impart a bright, citrusy note that pairs beautifully with the sweetness of the cornbread and the dates. You can also glaze the muffins with a simple citrus glaze made from powdered sugar and freshly squeezed citrus juice.
Replace regular milk with buttermilk for a tangier taste that will balance the sweetness of the cornbread and dates. Buttermilk also tends to make the muffins more tender.
Incorporate chopped pecans or walnuts for a delightful crunch and a nutty flavor. This addition will bring a new textural element and a depth of flavor that complements the dates.
While dates are integral to this recipe, you can also add or substitute with other dried fruits such as dried cranberries, chopped apricots, or golden raisins. This will add a different sweetness and texture.
Introduce a warming spice such as cinnamon, nutmeg, or cardamom into the batter. A 1/2 teaspoon of any of these will subtly enhance the overall taste and give a nod to Southern spice traditions.
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