This recipe is from my old blog so I feel like I’m cheating a bit by reposting it, but I really like it and want to share it with those of you who haven’t seen it yet. I enjoy a good cornbread, but I’m very particular about it. I like it just so. While this recipe isn’t perfect, it cures my cornbread cravings every time. I love the crispy, crackly tops, which give way to a dense, moist muffin inside. The agave nectar gives the muffins a slight sweetness that I also love. When in season, I dress up these muffins by adding corn kernels or blueberries for some extra flavor.
Sweet Corn Muffins
Makes 12 small muffins
1 cup yellow cornmeal
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 six oz container plain soy yogurt (I recommend Whole Soy & Co brand)
1/4 cup agave nectar
1/8 cup canola oil
Preheat the oven to 350 degrees and grease a muffin pan or line with paper muffin liners.
In a medium sized bowl, mix the soy yogurt, agave nectar and canola until combined. In a separate bowl, combine the cornmeal, flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and gently stir until thoroughly combined. The batter should be very thick — too thick to pour.
Spoon the batter into the muffin pan, filling each cup about 3/4 of the way. Use a small spoon to smooth out the tops of the muffins. Bake the muffins for 18-20 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.