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This fantastic vegan cornbread is easy to make and works even better than recipes for regular corn bread. Don't tell your guests that it is made with soy milk ahead of time because they may be biased against it.
2 tablespoons ground flax seed*
6 tablespoons water
1 cup all-purpose flour (Can be substituted by 1 cup of soft wheat flour)
1 cup cornmeal
1/4 cup sugar**
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup soy milk***
1/4 cup canola oil
1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. 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. Set aside.*
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6. 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. Cut into pieces and serve.
***Flax seeds can be easily ground up in a small coffee grinder. The flax seed serves as the binder.
**Sugar can be cut down considerably.
***Regular milk can also be used; I used regular Silk
This recipe was created by 12 year old Dana Sly who won a blue ribbon for her efforts. Back to Recipes