Moab UT

Moab UT

Friday, December 19, 2008

Killer Cornbread

Fr. Justin made an awesome pot of beans tonight.  The southern girl in me wanted some cornbread to eat with the beans.  Alas, most cornbread recipes have eggs and milk.  Ahhh, the internet.  

I found this Vegan Cornbread recipe on  It is most excellent.  I didn't mess with subbing out the white flour for whole wheat.  Fr. Justin, the bread man, wasn't around for me to consult with on this matter.  So, essentially it's a flax seed cake.  It was awfully tasty just the way it is!

Vegan Cornbread
recipezaar  recipe #115929
Taken from Cooks Illustrated

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 (I used ricemilk and it tasted great)
1/4 cup canola oil

1.  Preheat oven to 425 F
2. Spray 8" square baking dish w/ nonstick cooking spray.
3.  Bring the water to a boil in a small saucepan.
4.  Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax see into the water for 3 minutes or until thickened, stirring occasionally.
5.  Set aside.
6.  In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
7.  Add the ground fax see mixture, soy milk, and canola oil to the flour mixture.
8.  Beat just until smooth (do not overbeat).
9.  Turn into prepared baking pan.  Bake for 20-25 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.