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Vegan Cornbread

Vegan Cornbread created by LimeandSpoon

I got this recipe in my email today from Cooks Illustrated. It is a blue-ribbon winner developed by 11 year old Dana Sly.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Vino Girl
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@Vino Girl
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"I got this recipe in my email today from Cooks Illustrated. It is a blue-ribbon winner developed by 11 year old Dana Sly."
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  1. Elena D.
    It was the worst corn bread (or anything baked for that matter) I have ever made. I followed the recipe exactly. Nobody in the family liked it or finished their portion. Even our dog refused to eat a piece. Looked good out of the oven, but both texture and taste are bad. All went to trash. Was a waist of time and ingredients. I will stick with Ina Garten's recipe modified to be vegan (egg replacer and vegan butter).
    Reply
  2. LimeandSpoon
    Vegan Cornbread Created by LimeandSpoon
    Reply
  3. LimeandSpoon
    Vegan Cornbread Created by LimeandSpoon
    Reply
  4. LimeandSpoon
    Vegan Cornbread Created by LimeandSpoon
    Reply
  5. Marcos P.
    Easy and delicious thanks
    Replies 2
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