If you’re a fan of classic cornbread, you’ll love this recipe. It’s super easy to prepare (we’re talkin’ like fifteen minutes until it’s in the oven), and guaranteed to bring nostalgic comfort to your kitchen. For a warming meal on a cold winter’s night, serve this cornbread with Our Favorite Chili (page 115) and sliced avocado, and boom! You’re in for a real treat.
Yield: 10 servings
Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes
2 tablespoons ground flaxseed meal
¼ cup plus 1 tablespoon water
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon plus 1 teaspoon baking powder
½ cup granulated sugar
1 teaspoon salt
¼ cup canola oil
1 cup unsweetened, plain soy milk
1. Preheat the oven to 425 degrees F. Lightly grease an 8-inch cast-iron skillet (or 8-inch round cake pan).
2. In a small bowl, whisk together the flaxseed meal and water. Set aside for 5 minutes.
3. In a large bowl, combine the flour, cornmeal, baking powder, sugar, and salt.
4. Pour the canola oil, soy milk, and flaxseed meal mixture into the large bowl, and mix by hand until combined.
5. Pour the batter into the prepared skillet (or pan) and bake for 20 minutes. Remove from the oven and use a toothpick to poke the middle of the cornbread. If it comes out smooth, allow to cool. If it comes out with batter, return the cornbread to the oven and bake for 5 more minutes.
6. Allow the cornbread to cool for 30 minutes before serving.
Friendly Suggestion: Level up your cornbread by adding ¼ cup of fresh, frozen, or canned corn kernels to your batter before baking.
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