vegan thanksgiving: cornbread muffins

i didn’t grow up eating corn bread at thanksgiving, but the past few years i’ve tried to make it a habit.  it has a wonderfully hardy taste and texture that pairs nicely with the other (heavy) foods we stuff ourselves with on the holiday.  and as i discovered, just like everything else on the thanksgiving table, it goes well with gravy.  keep an eye out for my recipe for super simple vegan gravy coming up early next week.

cornbread muffins
1 1/2 bananas
1/4 c earth balance or other butter substitute
3 tbsp brown sugar
1 1/4 c soy milk
1/2 c whole wheat flour
1 1/2 c yellow corn meal
1 tsp salt

mash the bananas with a fork until smooth.  add the earth balance and brown sugar until completely mixed, then the soy milk.

in a large bowl mix together all the dry ingredients.  i used mostly corn meal and the finished product was denser than most corn bread i’ve had in the past.  if you like it lighter just substitute more flour for corn meal.  and if you want it wheat and gluten free just use corn flour instead!

then add in the wet ingredients to form the batter.

spoon into a greased bread pan or a cupcake pan.

bake at 375F for 15 minutes until starting to toast nice and brown.