oven-baked, corn-cake
August 15, 2011 Today turned into such a relaxing + long day. That doesn’t happen often, so I tried to soak it up as best as possible. My morning started with breakfast, then an intense + refreshing workout. I cleaned around the house a bit, and met some good friends for coffee. Then I lazed on the couch [a rarity], caught up on some TV with the huz, and watched the much-needed rain, fall.
I even had time to do a little baking.
When I posted about the banana cornbread cake the other day, one reader was curious if it can be made in the oven. I was excited to see numerous comments, from those of you who have tried + love this recipe.
I knew it could be turned into a baked-oven recipe, but had to test it out myself.
2 bowls? I attempted a vegan + gluten free version as well.
It’s almost the exact same recipe, but has a little less liquid, and I divided the batter up into 3 muffin tins. [Pouring into 3 tins works with my buckwheat bakes as well!]
Vegan, gluten-free baking is extremely difficult! This attempt ended up being quite delicious. It was doughy + corny, but not quite where I want it just yet. I want it a bit more cake like. I think next time I will try adding plain ground flax meal, instead of a flax-egg.
The gluten free version turned out really well!
A moist, fluffy, hint of banana, golden corn flavored, slightly crunchy breakfast muffin.
The best part is, you can eat all three!
Nutrition Information for all three muffins:
[calculated from caloriecount.com]
Perfect for breakfast, with a little peanut butter spread on top.
Or maybe you want to smash them a bit, and top with butter + maple syrup.
Or drizzle with honey?
Banana Corncake Muffins [yields 3 muffins]
- 2T oat flour
- 1T coarse ground cornmeal
- 3T masa harina
- 1/2 banana
- 1/4t baking powder
- 1 large egg
- 2T milk
- pinch of salt
- Preheat your oven to 350* and grease a muffin tin.
- In a small bowl, mash the banana until egg-like.
- Whisk the egg in to combine.
- Add the flour, cornmeal, masa harina, baking powder, milk and salt.
- Whisk/stir, until just combined.
- Pour into the muffin tins and bake 24-28min. [mine took 25min @375* for the high altitude adjustment]
The vegan + gf version need another trial or 2. Hopefully will have this recipe to share soon! They were tasty, but I want to try a few other things out first.
So there you have it. A oven-baked, banana cornbread cake!
These will make your Monday morning a wee bit better.
Ashley
Recipes, corn, cornbread, masa harina in breakfast
Reader Comments (28)
Again these look fantastic! Of course this is made even better because visually, I get THREE muffins. I hope I'm not dreaming of corny recipes again. :D Thanks Ashley!
These look fantastic! YUM! Love that there are THREE! ;)
YUM! And GF to boot!!! I actually have some masa harina on hand, but need to pick up some cornmeal. I'm totally making these this week!
HOw cute!! I need to buy some corn flour so I can make these :)
Oh I am going to make these today! Great stats for all 3 muffins..my kind of breakfast!
Yum yum yum! Any muffin recipe where I can have THREE sounds like a good one to me. :)
I would totally go sunflower butter + maple syrup on top of one that was heated up. Those look magnificent.
Oh wow, this is right up my alley. I love corn bread and adding a banana to it is just dreamy! I'll have to try this with the flax egg :)
I love the microwave version for the weekdays but these look great for the weekend when I've got a bit more time!
It worked, but needed 4-5T milk, instead of just 2 and it took about 5+ minutes longer to cook. They were super tasty + doughy, just not cakey. :)
I luuuurve masa harina!!! The cornmeal is nice because it adds a little crunch! :)
Ive been looking for a gluten free cornbread, very excited to try this! Where did you find masa harina?
It's bob's red mill brand. :)
If I wanted to make real gf cornbread [like as a dinner side], I would probably switch a few things up, like adding some oil and getting rid of the banana, etc. This is perfect for breakfast/lunch though!
Can't wait for the vegan version! Looks yummy!
These look ah-mazing! .... but what is masa harina?
I tried subbing masa harina for buckwheat flour in one of your buckwheat bakes- turned out excellent :) A little doughy, but overall a wonderful end result. You should check it out on my blog. But good idea to do a oven muffin version! Looks wonderful. :)
that sounds really yummy!!! I love cornbread and have been wanting to find a vegan version. Thanks!
I love making muffins! These are definitely going into my recipe box. :-)
Yum! These sound great! :)
Ashley!
I am eating these right at this very moment and they are delicious! I LOVE when you do recipes for one cuz I'm a single girl cooking for one! I've been stalking you're blog for quite some time now and this is my first comment!!! You are so inspiring and my friends think I'm a GENIUS when I make them try the nut butters I make (from your recipes of course). You are awesome, thanks so much :)
Man, it'd feel awesome to eat three muffins. :D
You are too sweet!! Thank you for the compliments and I'm so glad you're loving the corn muffins!! :)
Oohh, yum :)
golden corn flour...it has a much corny-er taste to it....so fabulous! It's typically the flour used in tamales and for corn tortillas.
YUM! those muffins sounds soo good right now! great pics as usual :)
Corn bread and banana... A couple of my favorite things!!
Doughy cornbread? Sign me up. :)