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Ingredients
| flaxseed (ground): 2 Tbl |
| water: 6 Tbl |
| all-purpose flour (unsifted): 1 cup |
| cornmeal: 1 cup |
| granulated sugar: 1/4 cup |
| baking powder: 4 tsp |
| Kosher salt: 3/4 tsp |
| soymilk: 1 cup |
| canola oil - for salads, woks and light frying: 1/4 cup |
Vegan Cornbread
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
9 serving(s)
Tags
- Preheat oven to 425°F
- Spray 8-inch-square baking dish with nonstick cooking spray.
- Bring the water to a boil in a small saucepan.
- Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
- Set aside.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
- Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
- Beat just until smooth (do not overbeat.)
- Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.