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I got this from my mom, and she got it from her mom. I don’t know where Grandma got it from, and she’s not here to ask anymore. All I know is, this recipe is THE BEST out there, as far as I am concerned–so moist and juicy!

1 2/3 cup cornmeal (I like a coarse grind that has the germ in it)
1 1/3 cup whole wheat (sometimes I use ground kamut)
1/3 cup sugar
1 tsp. salt
2 tsp baking powder
2 eggs (I use flax seeds: see recipe)
1/4 cup oil
2 cups milk (any kind–soy, rice, cashew…)

Preheat oven to 400°. Mix dry ingredients, then add wet ingredients and blend. Spray a muffin pan with Pam and fill with batter. Bake for 20 minutes. makes 12 muffins.

Check back every Monday for more of my delicious Vegan Recipes, or just subscribe to the blog so you will never miss a post! Next week, Our Favorite Black-Eyed Pea Dish.

I am participating in the Meatless Monday carnival on Hey Mom What’s for Dinner?

2 Responses

  1. […] forget to check out my regular Monday post. This week it’s Mom’s Cornbread. Related Posts:Parenting Tip – How to Stop Crying and WhiningSelf-ControlNew Contest Update […]

  2. […] hot. We usually serve these with cornbread. I also like to serve a side of kale cooked with cabbage, a little Bragg’s aminos, and a dash […]

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