I have this awesome co-worker/friend named Kelsi who loves cornbread and corn dogs! A few weeks ago, I went to my very first MLB game with Kelsi, as well as some other fellow AmeriCorps members from my town. Kelsi was super nice and shared her garlic fries and kettle corn with me. I’m nearing the end of my AmeriCorps experience, and as a bit of a thank you to Kelsi for being a great friend and for sharing her food all the time, I decided to experiment with cornbread for this post.
There might be a few more recipes coming, but for this post, I am going to focus on one savory and one sweeter take on cornbread. Since cornmeal is a whole-grain, it wasn’t too difficult to make a healthier version of cornbread. In these two recipes, I simply used whole-wheat pastry flour in place of white flour, then used a flax seed egg replacer to make everything vegan.
This savory recipe is my take on corn dogs. I used a Yves veggie dog to make the corn dog vegan. Instead of battering and frying the hot dog, I baked the batter in a muffin tin. To add some savory flavors, I added some garlic herb seasoning and nutritional yeast. Recipe: Corn Dog Muffins
Makes 6 muffins
Adapted from Vegan Fling
- 1/2 C whole-wheat pastry flour
- 1/2 C ground cornmeal
- 1/4 tsp salt
- 2 tsp baking powder
- 1 flax or chia seed egg (1 Tbsp seeds, 3 Tbsp of water)
- 1 Tbsp oil (I used coconut oil)
- 1/4 C applesauce
- 1/2 C non-dairy milk
- 1/2 C nutritional yeast
- 1 tsp vanilla extract (optional)
- 2 tsp Mrs. Dash garlic herb seasoning (optional), or other seasonings (cumin, garlic powder, onion powder, etc.) of choice
- 1 vegan hot dog (I used Yves), cut into six pieces
- Preheat oven to 425 degrees F.
- Make flax egg by combining flax seed with water and allowing mixture to sit for 10-15 minutes, until a gel forms.
- While waiting for flax egg, combine flour, cornmeal, salt, baking powder, nutritional yeast, and seasonings in a medium mixing bowl.
- One by one, mix in wet ingredients (flax egg, applesauce, milk, oil, and vanilla extract).
- Divide batter into a 6-serving muffin tin. Insert one piece of hot dog in each tin.
- Bake for 15-20 minutes, or until slightly golden on the edges.
For a more traditional looking corn dog, I suggest this recipe from Happy Herbivore. I haven’t tried it yet, but it looks just like a corn dog and is still vegan and baked! Also helps if you have a Twinkie pan.
But wait! I am not done with the cornbread goodness! For more of a dessert-style cornbread, this recipe (taste-tested for quality control by Kelsi!) is amazing, fast, and simple! I used molasses as a sweetener to give it some extra flair.
Recipe: Vegan Molasses Cornbread
Adapted from Pickles N Honey
- 2 flax or chia seed eggs (2 Tbsp seeds, 6 Tbsp of water)
- 1 C whole wheat pastry flour (all-purpose would also work)
- 1 C finely ground cornmeal
- 1 Tbs baking powder
- ¾ tsp salt
- ¼ C molasses (agave, maple syrup, or honey would also work. Or use applesauce for a no-added-sugar option!)
- 1 C non-dairy milk
- ¼ C melted coconut oil
- 1 tsp vanilla extract
- Pre-heat oven to 425 degrees.
- Spray an 8-inch-square baking dish with cooking spray.
- Combine ground seeds and water to make ‘eggs’. Stir and set aside for a couple of minutes.
- In a large bowl, combine the whole wheat pastry flour, cornmeal, baking powder, and salt.
- Add the ‘eggs’, molasses, vanilla extract, and milk to the dry ingredients. Beat just until smooth (do not over-mix).
- Slowly pour in the melted coconut oil while you mix to keep it from turning into a solid and clumping.
- Transfer the batter to your prepared baking pan and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
In other news, look what a great view I had for part of the game! #shortpeopleproblems