The elote/mexican street corn cornbread muffins are done!
They’re really good! I plan to eat them for breakfast at work, but they’d go well as a side for any meal you’d have cornbread with. They’re a little heavy on the lime and light on the tajin imo though - I’ll be futzing with the ratios next time I bake these.
I used the cornbread recipe on the back of my cornmeal, with the following changes (and slight edits based on how mine turned out):
Mayo instead of eggs and oil (1/4 cup per egg replaced)
Add 2-3 tsp tajin to dry ingredients
Add 1 tsp lime juice to wet ingredients
Buttermilk instead of milk (mix 1 tsp lime juice per cup of milk together and let sit for a few minutes to make buttermilk)
Once wets and dries are mixed together, fold in as much crumbled cotija cheese as you deem fit (I used approx 1/2 - 3/4 cup)
Top with tajin and cotija
Bake at 375 for 20 minutes (or follow your box’s instructions)
If you don’t have access to tajin and cotija I’m told you can get by with chili powder + extra lime for the tajin and crumbled feta for the cotija
Mini Cornbread Cakes
(with Butternut Squash Chutney)
1 1/2 cups soy milk (or other plant-based milk)
1 1/2 tbsp apple cider vinegar
1 cup all-purpose flour
1 cup cornmeal
1/4 cup cane sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup vegetable oil
Preheat oven to 400 degrees F. Grease 6 cavities of a mini loaf pan with coconut oil.
In a small glass bowl, stir together the soy milk and apple cider vinegar. Set aside.
In a large mixing bowl, sift together the; AP flour, cornmeal, cane sugar, baking powder, baking soda, and sea salt.
Stir the vegetable oil into the curdled soy milk.
Add the wet ingredients to the dry ingredients and whisk thoroughly until no lumps remain.
Divide the batter between the 6 greased mini loaf cavities. Bake in preheated oven for 20 minutes.
Serve warm with a bit of vegan butter. Super delicious with butternut squash chutney!
Butternut Squash Chutney
1 tbsp coconut oil
1 tsp ginger paste
1 tsp mustard seeds (black or yellow)
1/4 tsp chili flakes
6 cups cubed butternut squash
2 cups chopped peeled apples
1/2 cup raisins
1/2 cup apple cider vinegar
1/2 cup water
1 tbsp coconut oil
1 tbsp cumin
1 tsp cinnamon
1 tsp onion flakes
1/2 tsp turmeric
1/2 cardamom
1/2 cup maple syrup
1 tsp sea salt
1/2 tsp black pepper
In a large saucepan, melt coconut oil over low heat. Add the ginger paste, mustard seeds and chili flakes. Sauté for a minute or two.
Stir in the; butternut squash, apples, raisins, apple cider vinegar, water, coconut oil, cumin, cinnamon, onion flakes, turmeric, and cardamom. Cook for about ten minutes on medium-low heat, stirring frequently.
Stir in the maple syrup, sea salt and black pepper. Cook for about another ten minutes, stirring frequently. Remove from heat and allow to cool for about 15 minutes.
Transfer to a food processor and process until smooth and creamy.
