In a large bowl, whisk together the cornmeal, flour, organic cane sugar, sea salt, and baking powder.
Add the applesauce, melted vegan buttery spread, and non-dairy milk. Add the corn kernels if desired.
Stir ingredients until combined. Let the batter sit for a few minutes - you will see the baking powder react, and the batter will puff up.
Gently spoon the batter into the prepared muffin tin.
Bake at 350 degrees F for 16-19 minutes. Allow the muffins to cool in the pan for a few minutes before removing.
Notes
If you use gluten free flour, use a lighter blend, like my homemade gluten free mix. You will also need to reduce the applesauce to 4 Tablespoons. Store leftover muffins in an airtight container. They should stay fresh for about 4 days.You can freeze these if you like. Place in a freezer safe bag or container. They can be frozen for up to 3 months.