1 c. cornmeal

1 c. gluten-free flour

4 t. baking powder

2 t. smoked paprika

1 t. salt

1/2 c. sundried tomatoes, chopped

1/4 c. rosemary (whole leaves, not chopped)

1 c. almond milk

1 T. cider vinegar

1/4 c. unsweetened applesauce

1/4 c. olive oil

1 can of corn, drained

Preheat oven to 350 degrees F.

Mix together the dry ingredients (cornmeal, gluten-free flour, baking powder, smoked paprika, salt) in a large mixing bowl. Add the chopped sundried tomatoes and the rosemary. Stir to coat.

Mix together the wet ingredients (almond milk, cider vinegar, applesauce and olive oil) in a large measuring cup. Add to the dry ingredients and stir until just combined. Add in the drained corn and stir to combine.

Pour batter into muffin tins lined with muffin papers and bake for 15-20 minutes. Remove to a rack to cool.

You can make this not gluten-free by using either whole wheat or white flour in place of the gluten-free flour.

I've made this recipe before, but with just as a basic cornbread. It came out pretty much exactly as I wanted. My only critique is it's a little salty tasty in my opinion, so I would cut down the salt in this recipe to 1/2 t. next time. I had my doubts about a whole teaspoon of salt; should have listened to my gut. [Edit 2/21/25: made them again with just 1/2 t. salt and yup; fixed it.]

This is my first time making this basic recipe as a gluten-free recipe. I liked how they turned out – they are softer than corn muffins often are, maybe because of the gluten-free flour, but also maybe because I only baked them for 15 minutes. Next year for the ale, use this recipe as the base for both types of corn muffins.

I made this with almond milk this time because that is what I had, but normally I would make this for the ale with rice milk because it's very neutral and allergen-friendly.

chocolatecoveredkatie: Vegan Cornbread

Yield: 17 muffins