A reader last week requested a recipe for Corn Muffins, and a couple of other readers shared their yummy recipes (thank you!). I promised I’d share my Corn Muffin recipe from my book too. I make these muffins every time I serve chili for dinner because I can’t imagine a more perfect match. They are simply mixed in one bowl and make yummy regular sized muffins or mini muffins. In fact, I make the mini’s more often because my kids love to grab 2-3 of them at dinner. With Super Bowl Sunday right around the corner, these are perfect to make for parties as well.
I particularly love the combination of corn muffins with raspberries. If there are any muffins left over from dinner I love to have them the next morning spread with red raspberry preserves and dairy free margarine. These muffins also freeze well. Enjoy the cold weather weather and happy baking!
Dairy, Egg and Nut Free Corn Muffins
Yield: 12 muffins
1/4 cup dairy-free shortening (I use Crisco), melted
1 1/2 cups dairy-free buttermilk (1 1/2 c. soy or rice milk mixed with 1 1/2 T. white vinegar, let sit 5-10 minutes)
2 tablespoons water
1 1/2 cups yellow cornmeal
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 450ºF, and spray a 12-cup muffin pan (or alternatively spray a mini muffin pan) with dairy-free baking spray.
In a medium bowl thoroughly combine all ingredients with a rubber spatula. Fill prepared muffin cups with batter, and bake 18 to 20 minutes (10 minutes for mini muffins), or until cake tester comes out clean.
We made these on Friday with a big pot of chili! My 2 year old son loved them so much he wanted to eat them for breakfast…and who am I to deprive him of “yummy mu-ins!”
Thank you, thank you! If they taste as good as they look they will be amazing, can’t wait to try them.
I have made these a number of times and they are fantastic.
I just discovered your website over the weekend! I can’t wait to get started trying your recipes! My son is two years old and allergic to milk and soy. I’ve noticed a lot of the recipes call for dairy free margarine or shortening, which have soy in them. Do you have any substitute I could try that is dairy and soy free? Again, I can’t explain how excited I am to find your website!
I just discovered your website over the weekend! I am so excited to try out the recipes! My son is allergic to milk and soy. I’ve noticed that many of the recipes use diary free margarine or shortening, which contain soy. Any suggestions for something I could use to substitute! I’m so excited that I can now make things that “everyone” can enjoy!
I was so glad to see your corn muffin recipe! I haven’t had any cornbread since learning I was allergic to dairy and eggs last fall. I made these last night to go with our pot roast. Yummy! My non-allergic husband liked them, too so that’s a good sign. Will freeze the extras to go with our next chili meal. Thanks for the recipe!
Thanks so much everyone for your comments! Love them! Alison, Earth Balance makes a great vegan shortening and buttery sticks (instead of Fleischman’s Unsalted Margarine which has soy). You may also use Spectrum. Good luck!!
[...] From The Food Allergy Mama [...]
Kelly, thanks so much for the suggestions! I found the Earth Balance Soy Free version online as well as the Spectrum! I’ve had so much fun trying your recipes! Everyone loves them!!!!
What a God-send you are!! I’m a breast-feeding mom to a 4 month old who has recently developed eczema from dairy, nuts & eggs (from my milk). For someone (me!) who loves to cook & loves food, this was a big slam!! But I just discovered your website & am soooo excited!!!! Thank you so much for what you are doing!!!!!
Thank you so much for this recipe!!! I am a recent vegan who had to give up dairy and most products with egg in them due to severe stomach problems, and I can’t tell you how much I missed corn muffins until I made these. Even my parents who are absolute omnivores enjoyed these with a hot steamy bowl of vegan chili. I’m looking forward to trying more of your yummy looking recipes soon!!!
Thanks Again!!!
Kate