Vegan Cornbread
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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INGREDIENTS
Nutrition- 2tablespoons ground flax seeds
- 6tablespoons water
- 1
- 1cup cornmeal
- 1⁄4cup sugar
- 4teaspoons baking powder
- 3⁄4teaspoon table salt
- 1cup soymilk
- 1⁄4cup canola oil
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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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