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:
- 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
- 1⁄4 cup canola oil
- 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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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
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