Veganess's daughter here, First Blush. I've been trying SO hard to find a vegan cornbread recipe that was actually GOOD. After much trial and error I found this recipe. NO JOKE, it was SO yummy. I made a big hearty pot of chili and just had to have cornbread to go with it.
Some of the other recipes I've done called for the egg replacers, which basically made it a corn bread pudding. I did NOT like the texture of it at all. This was light and fluffy AND it contains omega 3s. ;)
I found this recipe at recipezaar.com
HERE
Ingredients
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
Directions
1. Preheat oven to 425°F
2. Spray 8-inch-square baking dish with 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 seed in 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 flax seed 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 to 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.
First Blush
