Marfigs' Munchies

Adventures in vegan eats and feats

Post fun-run refuel: corn bread burgers!


Whew! Yesterday we did another 10km fun run/walk and it was rather awesome in terms of the scenic route and the fresh air. Not so much in terms of organization, but so we learn – we plan to be much more choosy or come prepared next time on our own steam with water and such jazz. Still, going for these long jaunts out of doors is a wonderful excuse to munch it up afterwards with some noms we don’t usually eat; in this case, delightful burgers! Man-thing was bouncing around at the idea of his fluffy store-bought soya buns, but I had to sneakily suggest homemade corn bread instead, because something that you’ve made yourself is always better IMO!


This is an easy peasy mishmash of elements that comes together to produce something deliciously filling, which is just what you need after some delightful exercise. I was in a bit of a spin after we got back home to eat as soon as possible, so these are not glam shots, but rather just to show that I finally made corn bread that rose and was super tasty, and we just happened to stuff ourselves silly 😀

Corn bread (makes 10 – 12 slices): 

  • 1.5 cups wholewheat flour
  • 1/2 cup polenta
  • 2 TBSP baking powder
  • 1 tsp baking soda
  • 2-3 TBSP dried mixed herbs
  • Smoked paprika, paprika, white pepper to taste
  • 1 can corn kernels (not creamed corn)
  • 1.3 cups water
  • 1 TBSP apple cider vinegar


Preheat the oven to 180C and line a loaf pan.

Mix together your dry ingredients, then make a well and pour in the corn, cider and water. Mix well but don’t over-mix.

Bake for 35-45 minutes. I baked mine for about 40 and then just poked the top to see that it was firm but somewhat bouncy.

Let cool in the pan for 10-15 minutes, then remove from the wax paper and loaf pan and cool further on a rack – it will get crumbly if you cut it before it is completely cooled, but if you’re going to dunk this with bread or don’t care then HOMG so tasty warm!

Success! I love home-made bread that actually works, and the mass amount of baking powder did the job 😀 I wanted to add more polenta but I’ll do that next time. For now it’s just a burden not to eat it all at once, with jam, bananas, peanut butter, hummus…anything and everything!

Gluten-free sweet potato patties (makes 6):

  • 1.5 cups steamed and peeled sweet potatoes (measure after steaming since they shrink)
  • 1/2 cup lentils, cooked
  • 2 TBSP tomato paste
  • 1/3 cup quinoa
  • handful coriander
  • Spices of choice (smoked paprika ftw!)
  • 1/2 TBSP jam of choice


  1. Line a baking tray and keep your oven at 180C.
  2. In a food processor, blend together the sweet potato, lentils, tomato paste, coriander, spices and jam until combined – do not make a smooth puree/mush! Just combine. You should almost be able to “pinch” the mixture and have it remain firm.
  3. Add the quinoa and pulse until combined.
  4. Spoon out heaped 1 TBSP sized portions and roll and flatten into a patty.
  5. Bake for 20 minutes, flip, bake for 20 more. They will not be rock hard, but firm enough to take a bite out of.
  6. If you like, you can also grill them on the topmost rack for 10-15 minutes for some uber black burn (I like my stuff kind of charred).
  7. Yum!

burgerprofile burgersidenomThis hit the spot! I slathered the bread with a pumpkin-paprika-mustard spread, plonked on the burger, then topped it with some alfalfa and a roasted cherry tomato and peppadew chunky sauce. Best of all, I managed to squeeze in some roasted carrots, which you should all know are the building blocks of my being when I’m in nom-mode. I had this with a salad and couldn’t even finish the second patty I’d set out. That pretty much spells success to me!

burgersliceout cornbitenoms1 cornbitenomsSuch a lovely bread! Moist-but-not, a lovely firm top and little corn nibbles of delight nestled inbetween for joy. I need to make this more often because it is just ridiculously easy, although I’m also not a fan of using bread as a crutch. This burger and sauce would work just as deliciously in a lettuce or cabbage wrap!

loafinsides cornslices1And there you have it! 😀 Today we’re missioning out to open a store credit thing, because apparently you need debt to be credit worthy (biggest bunch of rot ever, since I thought debt-free would be a more positive show of positive money management!). I guess I can buy a jar of artichokes a month and pay that off immediately, just to show some activity, because I really dislike the idea of splashing money indiscriminately, especially now that we’re going to be neck-deep in house payments.

Then, if you can believe it, Man-thing’s going to make us lunch! *Man-thing*!! He came home on Friday with some shopping and a “surprise”, which was to make dinner, but I was a bit of an ass and said I’d already prepared everything myself so it wouldn’t have been feasible. I absolutely loathe that I can’t be spontaneous about what I eat, but I get absolutely panicked if someone tries to feed me and I don’t know what’s gone into it, or what their portions are. I know more sweet potato than usual isn’t going to kill me, but I get super hyper aware of my body and how it responds to food that I feel so irritated and anxious, thus cancelling out any tasty elements there might have been. I’m eager to taste his delicious sweet potato + mushroom mix, but I’m also twitchy, which is stupid!

When you go from excess and obesity to what is considered an opposite, you tend to be left in a wasteland of sorts where you honestly can’t judge what moderation is. I rely heavily on serving sizes to tell me what “normal” is, simply because I had no notion of that when I was younger. Half a loaf of bread was just a snack, or two milkshakes was just a little treat. A cup of sweet potato will probably do me good, but it’s a new block or challenge that I have to overcome; not to be SO full of nonsense and to realize that my body will not necessarily explode in rage if I stuff myself a little in one meal.

Either way, I’m so thrilled he’ll be taking initiative in the kitchen for this Sunday supper! Cooking and baking is just a phenomenal amount of fun, and I hope that if I keep myself occupied elsewhere (that is, not clucking over him and back-seat driving in the kitchen) he’ll enjoy himself and see it’s not so terrible. We had this mix last weekend for our anniversary bbq and it was just tastiness galore, so it’s awesome to look forward to a meal that someone else has prepared! 😀

What are your plans for Sunday supper?

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

2 thoughts on “Post fun-run refuel: corn bread burgers!

  1. Wow this bread looks amazing and your photos are great! I’m definitely going to have to try making this!


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