1. Every time I eat out, I am a very active eater – yes, I am actively eating (ahem, a lot) but I also look at the flavor combinations used and scour the menu for unique or unusual ideas. If I love something I try to remake it at home!
2. I spend A LOT of time thinking about food – whether I’m looking at Pintrest, Instagram or simply daydreaming… it’s on my mind a lot.
3. I like to ask why not? This recipe is a great example of that! I was cleaning out my mini cabinet that holds my baking stuff (this pretty much just means organizing the 5 things that fit in the cabinet and throwing everything else on top…) and I came across cornmeal. On the back there was a recipe for cornbread and my first thought was I wonder if I can take out the dairy and sugar. Why not?
My second thought was cornbread is often served alongside beans, can it be served with beans? And my third thought was screw cornbread, let’s make some muffins! Again, why not? So there you have it, the start to finish thought process of this recipe.
These are a fun dense and filling combo of corn + beans with a little kick countered by a hint of sweetness. I personally don’t find diced green chile’s that spicy so if you are looking to kick it up a notch use jalapeno’s, if you are looking for less spice sub in roasted red peppers or poblanos.
- 1 cup cornmeal
- 1 cup almond flour (can sub in regular all purpose or another gluten free flour of choice)
- 1 tsp salt
- 1 Tbsp baking powder
- 1 Tbsp maple syrup (can sub honey or agave)
- ¼ cup coconut oil
- 1 flax egg (1 Tbsp ground flax + 3 Tbsp warm water)
- 1 cup almond milk (sub soy for nut free version)
- 1 (6 oz) can diced green chilis
- 1 (15 oz) can black beans, drained and rinsed
- Preheat oven to 400.
- Mix the cornmeal, flour, salt and baking powder in a bowl.
- In a small sauce pan combine maple syrup and coconut oil and heat until oil is melted. Remove from heat and mix in flax egg and almond milk.
- Add oil mixture to dry ingredients and mix well (I used a large fork rather than hand blender). Add in black beans and green chilis and mix until well combined.
- Scoop cornbread mixture into lined baking cups and bake for 25 minutes.
- Cool completely and serve.