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Cornbread doesn't have to be a guilty pleasure!
This is based on a famous recipe published in Cook’s Illustrated, called “Blue Ribbon Vegan Cornbread.” I’ve made a few changes to the recipe, namely using a heart-healthy oil, substituting whole-grain flour, reducing the sugar and throwing in some fresh or frozen corn kernels.

Posted by Cathy E. Published See Cathy E.'s 7 projects »

  • Step 1

    Heat the oven to 425 degrees. Spray a cast iron skillet with cooking oil spray and place in the oven 5 minutes before you are ready to put the cornbread in.

  • Step 2

    Vigorously mix the flax and water in a small bowl or mug, and microwave for 30-40 seconds, until thickened. Alternatively, bring the water to a boil in a small saucepan, add the flax and simmer for a few minutes.

  • Step 3

    Mix together the flour, cornmeal, sugar, baking powder and salt in a large bowl.

  • Step 4

    In another bowl, mix the flax mixture, soy milk and oil. Add to the dry ingredients and mix just until combined. Add corn kernels, if using.

  • Step 5

    Pour the batter into the heated cast iron pan. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before cutting.

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