Mmm....cornbread. The perfect winter comfort food. Not much beats homemade cornbread that's warm, steamy, and fresh from the oven! Especially when it's guilt-free like this one - it's high in fiber, with no refined flours or animal products. Enjoy!
NOTE: You can use this recipe to make skillet cornbread, cornbread muffins, or just use a plain ol' baking pan - whatever makes you happy!
2 tablespoons flax meal (ground flaxseed)
1/4 cup water
1 tablespoon apple cider vinegar
1 1/3 cups nondairy milk
1/3 cup oil (non-virgin olive, melted coconut, or sunflower)
1 cup EACH: cornmeal and whole wheat pastry flour
2/3 cup organic sugar or coconut sugar
1 tablespoon baking powder
1/2 teaspoon EACH: sea salt and baking soda
1. Preheat the oven to 400F. For skillet cornbread, place a large (12-inch) iron skillet in the oven to warm it while you're making the cornbread. For muffins, lightly oil the cups in a muffin tin.
2. Flegg out. How, you ask? Simply combine the flaxseed meal with the water in a small bowl and stir. Set aside for at least 5 minutes, or until gooey.
3. In another small bowl, combine the vinegar and milk (this will become your "buttermilk"). The vinegar/milk bowl will also need to be in time out for five minutes - same as the flegg. They can talk amongst themselves if they get bored.
4. In the meantime, combine the dry ingredients in a medium bowl. Whisk or stir well, until thoroughly combined. Set aside.
5. Combine the flegg with the vinegar/milk mixture. Stir well, then whisk in the oil. Once the wet ingredients (and flegg) are very well combined, stir into the dry mixture. Combine well, but do not over-mix.
6. Remove the skillet (if using) from the oven and spray or lightly coat with oil. Pour the batter into the skillet and smooth out the top. If making muffins, pour the batter evenly into ten muffin cups. Bake for 25-30 minutes, or until a knife inserted in the center comes out clean. Enjoy!
Makes 10 servings/SF/Blue (according to the health guidelines in my cookbooks)