With or without the heat, Ready-Cut Kelp shines through as a star ingredient in this cornbread recipe. The sweetness of corn and umami of kelp pair perfectly. Plus, they are gluten free and cornbread goes with just about everything! Enjoy this recipe by Lily Harris of @lilyfeedsyou!
(Servings: Makes 12 muffins)
-1 cup gluten free medium grind cornmeal
-1 cup gluten free oat flour
-2 tsp gluten free baking powder
-1/4 tsp salt
-1 cup unsweetened milk of choice
-1 tsp apple cider vinegar
-1/4 cup honey
-1/4 cup butter, melted & cooled (if vegan, feel free to replace with a minimally processed vegan butter)
-1 chopped jalapeño, white pith & seeds removed
-1 packet Atlantic Sea Farms Ready-Cut Kelp, drained
-Additional sliced rings of jalapeño
-Preheat oven to 375F.
-Grease a 12-cup muffin pan with your choice of fat like butter, coconut oil, avocado oil, etc. Using liners is another option but greasing them still ensures the muffins won’t stick.
-In a mixing bowl, whisk together all dry ingredients, removing any large lumps.
-In a separate mixing bowl, whisk together the milk, apple cider vinegar, eggs, honey, & butter. Once evenly mixed, fold in your chopped jalapeño & kelp.
-Add the dry ingredients to the wet & evenly mix.
-Divide batter evenly across the muffin pan & sprinkle each with a bit of flakey salt. If you sliced extra jalapeños, add them now as a topping. Bake for 18-2o minutes, until a toothpick comes out clean. Every oven is slightly different, so if you need a couple extra minutes that’s okay.
-Let cool slightly & enjoy!
-These muffins freeze well. Just let them fully cool first, then you can freeze them for up to 3 months. When ready to eat, let them fully thaw, then reheat in the oven at a low heat.
-These muffins are also great grilled! Just slice them in half, add a bit of butter to a pan over medium-high heat, place the muffin halves in cut side down, & sear until golden brown & slightly crispy.