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Blue Ribbon Vegan Cornbread Recipe

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This recipe for Blue Ribbon Vegan Cornbread, by , is from The Elliott-Harasin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan (Elliott) Harasin
Added: Wednesday, February 9, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp ground flax seed
6 tbsp water
1 cup all purpose flour
1 cup cornmeal
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
1 cup soy milk
1/4 cup canola oil

Directions:
Directions:
Adjust oven rack to middle position. Preheat oven to 425. Spray 8" square or 12 muffin muffin cups with nonstick cooking spray.

Bring the water to a boil in a small saucepan, add the ground flax, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes, or until thickened. Stir occasionally. Set aside.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined. Add the ground flaxseed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat).

Turn into prepared baking pan, or muffin cups. Bake for 20 - 25 minutes,or until a toothpick inserted in middle comes out clean.

Cool on wire rack 10 minutes, invert cornbread onto wire rack, then turn right side up to finish cooking.

Number Of Servings:
Number Of Servings:
12 muffins
Personal Notes:
Personal Notes:
I always make these for Jon for hunting season as they contain no dairy. They're delicious! When the flax seed cooks briefly in the water it gets very gummy and thick, which adds body to the cornbread that more fat or a dairy product otherwise would. A mere 2 tbsp of ground flaxseed contains 4 grams of fibre, 3 grams of protein, plus a ton of other healthful things to ward off cancer! It's a wonder food! :)

 

 

 

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