About
Cornbread doesn't have to be a guilty pleasure!
This is based on a famous recipe published in Cook’s Illustrated, called “Blue Ribbon Vegan Cornbread.” I’ve made a few changes to the recipe, namely using a heart-healthy oil, substituting whole-grain flour, reducing the sugar and throwing in some fresh or frozen corn kernels.
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Step 1
Heat the oven to 425 degrees. Spray a cast iron skillet with cooking oil spray and place in the oven 5 minutes before you are ready to put the cornbread in.
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Step 2
Vigorously mix the flax and water in a small bowl or mug, and microwave for 30-40 seconds, until thickened. Alternatively, bring the water to a boil in a small saucepan, add the flax and simmer for a few minutes.
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Step 3
Mix together the flour, cornmeal, sugar, baking powder and salt in a large bowl.
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Step 4
In another bowl, mix the flax mixture, soy milk and oil. Add to the dry ingredients and mix just until combined. Add corn kernels, if using.
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Step 5
Pour the batter into the heated cast iron pan. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before cutting.
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