I was tweaking my previous cornbread recipe in preparation for Thanksgiving, and totally forgot the oil/shortening! Turned out to be a happy accident! The ground flax definitely gives it the perfect cakeyness without the added grease. There are generally two camps of cornbread out there… salty and sweet, but this gives you a little bit of both. Just how I like it! Enjoy! : )
**EDIT: I’ve discovered a way to make this recipe the best ever, perfect recipe. The secret? BROWN sugar! 12/17/12**
Ty’s Vegan Cornbread
1 1/2 c. cornmeal
1/2 c. unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. brown sugar** + 1-2 tbsp. (depending on how sweet you like it)
1 1/2 tsp. salt
1 1/2 c. non-dairy milk (I used unsweetened almond milk)
1.5 tbsp. vinegar/lemon juice (to make vegan buttermilk)
6 tbsp. very hot water (microwaved for 1 minute or boiled)
2 tbsp. ground flax seed
1. Pre-heat oven to 450*F, and grease an 8×8″ pan, 10″ skillet or muffin tin.
2. Add vinegar or lemon juice to non-dairy milk to curdle to make vegan buttermilk. In a separate cup or bowl, whisk hot water with ground flax seed.
3. Combine all dry ingredients in a large bowl. Add wet ingredients, and stir slowly to combine. Pour into prepared pan.
4. Bake for 25 minutes for 8×8″ pan or 20 minutes for muffins or skillet. Cake tester inserted in center should come out clean. Remove pan and allow to cool for at least a few minutes before slicing and digging in! ; )
Nutrition Facts per piece: 80 calories, 1.1g fat, 0mg cholesterol, sodium 227mg, carbs 16.5g, fiber 1.3g, sugars 4g, protein 1.6g