I’m on the constant hunt to find “regular” recipes and make them into vegan versions so my daughter will eat them. Since I was making my vegetarian chili for dinner I decided to test out a vegan cornbread. I adapted this from a Food Network recipe and it was surprisingly good. It makes use of a “flax egg” rather than a real one. I used my daughter’s Ripple (pea protein milk) for the soy milk in the original recipe. Next time I may even add some fresh corn. My whole family ate it happily with the chili.
- 2 tablespoons ground flax meal
- 6 tablespoons water
- 1 cup all purpose flour
- 1 cup cornmeal
- 1⁄4cup sugar
- 4 teaspoons baking powder
- 3⁄4teaspoon sea salt
- 1 cup vegetable milk
- 1⁄4cup canola oil
Preheat oven to 425°F. Spray 8-inch-square baking dish with nonstick cooking spray.
Bring water to a boil in a small saucepan. Add the ground flax meal, reduce the heat to medium-low, and simmer the ground flax seed in the water until thickened, stirring occasionally. Takes about 2 – 3 minutes. Set aside.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt until well-combined.
Add the ground flax seed mixture, milk, and canola oil to the flour mixture.
Stir with a rubber spatula, just until smooth (do not overbeat)
Turn into prepared baking pan. Bake for 18 to 22 minutes, or until a toothpick inserted in the middle comes out clean.
Cool on wire rack 10 minutes before cutting.
