Double corn muffins from Forks Over Knives: Flavor! : Delicious, Whole-Food, Plant-Based Recipes to Cook Every Day (page 301) by Brian Wendel and Darshana Thacker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Louisiana vegetable gumbo; Portuguese potato and kale soup (Caldo verde)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute polenta for course cornmeal.

  • jwalker314 on May 08, 2026

    Used polenta and these were amazing. I will reduce the amount of maple syrup next time, as we prefer a less sweet cornbread with our meals. I used frozen corn, and had absolutely no complaints about the flavor.

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