Sunday, April 17, 2011

[potentially] Vegan Cornbread

Cornbread offers fresh-baked goodness while being super easy. I started trying this recipe when I didn't have eggs in the house, but wanted to make cornbread. I adjusted it to use just one pot, because dishes are a huge barrier to me doing anything in life. Or at least in the kitchen.  Having flaxseed in the house has proved a really good substitute for eggs, and they're super nutritious. I keep the flaxseed whole in the freezer, then grind them right before using them, which helps keep them fresh.

2 tablespoons ground flax seeds
6 tablespoons water
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup soymilk or milk
1/4 cup canola oil

Prep Time: 25 mins
Total Time: 50 mins
1. Preheat oven to 425°F
2. Butter up a container (I use a 9" pyrex dish)
3. Bring the water to a boil in a saucepan.
4. 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.
6. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Mix well.
7. Add the flour, cornmeal, sugar, baking powder, and salt until just combined.
8. Turn into prepared baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
10 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.

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