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    Home > Vegan Breakfast Recipes

    Savory cornmeal muffins with fresh corn

    Posted: May 6, 2017 ยท Updated: Aug 16, 2021

    Jump to Recipe

    With spicyย hints of sage and jalapeno, and the sweetness of fresh corn in every bite, these Savory Cornmeal Muffins with Fresh Corn are the perfect breakfast or brunch food. Vegan, wholegrain, and soy-free.

    Savory Cornmeal Muffins with Fresh Corn I am a savory person. Give me a choice between sweet and savory, and savory will win each time. I'd rather munch on fries than ice cream. I'd rather eat crackers and not cookies. And if I had to choose betweenย potato chipsย and a chocolate cupcake, why, the chips would win. Hands down.

    Savory Cornmeal Muffins with Fresh Corn I get that from my mom. And if you have a mom who enjoys savory more than sweet, guess what would be the perfect breakfast or brunch to make for her this Mother's Day? Theseย Savory Cornmeal Muffins with Fresh Corn.

    For one, they're not just savory. They are savory with two of my favorite flavors: sage and jalapeno peppers, one smoky and the other spicy. And all that savoriness gets extra special when you combine it with sweet corn kernels.

    Savory Cornmeal Muffins with Fresh Corn Corn is in season now, so please, if possible,ย use fresh! But if you don't want to go to the trouble ofย stripping the kernels from the cob, you can use frozen too. Just make sure you thaw the kernels before adding them to the batter.

    What I really love about these Savory Cornmeal Muffins with Fresh Corn is that they are pretty versatile. They are moist, packed with flavor, perfect to take along on picnics or potlucks, and they really don't need any embellishment while serving. You could dab on someย ย vegan butter, if you absolutely must, but they're totally delicious without.

    I'll leave you now with the recipe for these very special Savory Cornmeal Muffins with Fresh Corn. Hope you try, and enjoy!

    Savory Cornmeal Muffins with Fresh Corn

     

    Vegan Savory Corn and Cornmeal Muffins

    Savory Vegan Cornmeal Muffins

    With spicy hints of sage and jalapeno, and the sweetness of fresh corn in every bite, these Savory Cornmeal Muffins with Fresh Corn are the perfect breakfast or brunch food. Vegan, wholegrain, and soy-free.
    5 from 4 votes
    Print Recipe Review Recipe
    Course: Breakfast/Brunch
    Cuisine: American, Soy-free, Wholegrain
    Diet: Vegan, Vegetarian
    Keyword: Vegan cornmeal muffins
    Prep Time: 15 mins
    Cook Time: 20 mins
    Total Time: 35 mins
    Servings: 12 muffins
    Calories: 146kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 ยฝ cup whole wheat pastry flour (can sub with half all purpose and half whole-wheat flour)
    • ยฝ cup stone ground cornmeal
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 tablespoon flax meal
    • 1 ยผ cup nondairy milk
    • 1 cup corn kernels (fresh or frozen. If using frozen, thaw first.)
    • 2 teaspoon apple cider vinegar
    • ยฝ cup vegetable stock
    • ยผ cup extra virgin olive oil
    • 1 tablespoon sage (or rosemary, finely chopped)
    • 1 jalapeno pepper (deseed if you desire less heat. Minced.)
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    Instructions

    • Preheat the oven to 375 degrees F.
    • In a bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt and flax meal.
    • In a larger bowl, mix the milk and apple cider vinegar and set aside for a couple of minutes to curdle. Add the corn kernels, vegetable stock, oil, sage or rosemary, and peppers. Mix well.
    • Add the dry ingredients to the wet and mix until everything's just moistened and there are no streaks of dry flour.
    • Spray or lightly oil a 12-cup muffin pan.
    • Divide the muffin batter into the cups of the muffin pan equally. If the tops are very uneven, smooth them a little with a spatula.
    • Place in the preheated oven and bake 20 minutes or until a toothpick in the center comes out clean.
    • Place on a rack to cook, unmold the muffins when the pan is cool enough to handle, and serve warm or at room temperature.

    Nutrition

    Serving: 1muffin | Calories: 146kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 366mg | Potassium: 253mg | Fiber: 3g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    Vegan Savory Corn and Cornmeal Muffins

     

    ***

    More savory, summery, spring-y, vegan deliciousness:

    Savory Gluten-Free Cucumber Pancakes

    Savory Cucumber Pancakes

    Garlic-Herb Pull Apart Bread

    Vegan Garlic Herb Bread (Pull Apart Loaf)

    Fat-Free Corn Fritters

    Vegan Corn Fritters

     

    « Vegan Baked Chimichangas with Filo
    3-Ingredient Watermelon Lemonade Popsicles »
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Renu

      August 04, 2020 at 2:17 am

      What can we use in place of stock/ broth

      Reply
      • Vaishali

        August 04, 2020 at 1:04 pm

        Water is fine!

        Reply
    2. Madeleine Cornwell

      May 12, 2017 at 1:43 am

      5 stars
      I just made these and they are tested and approved by my husband, who loves anything with corn products. He said it reminds him of tamales. I didn't have jalapenos or fresh sage/rosemary, so I used a little dried crushed red pepper and rubbed dried sage. Also, no vegetable stock at home right now, so I substituted with mushroom broth seasoning. It turned out really good! Thank you for your wonderful recipes. We have similar diet principals and I've enjoyed other recipes you've posted. Take care.

      Reply
      • Vaishali

        May 12, 2017 at 3:39 pm

        Madeleine, that's great to know! So awesome you tried. ๐Ÿ™‚ Thanks for your kind words.

        Reply
    3. Sarah Mack

      May 06, 2017 at 3:53 pm

      I will be making these this week, I'm a sucker for cornbread in every possible way! Have been meaning to comment and say that after going from vegetarian to vegan 9 months ago for my husband's health and finding your site this winter, absolutely everything I've made from your recipes is spot on DELICIOUS! We both say we wish we'd gone vegan sooner so we could have been making your recipes that much longer! Thanks for doing all the work and sharing it with the rest of us!

      Reply
      • Vaishali

        May 07, 2017 at 10:37 pm

        Thanks Sarah, for your kind words and so happy you've enjoyed the recipes. Vegan is the way to go for great health, I can vouch for that. Congrats and I hope you try the muffins. They are a family favorite now. ๐Ÿ™‚

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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