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Whole-Grain Vegan Cornbread

This is based on a famous recipe published in Cook’s Illustrated, called “Blue Ribbon Vegan Cornbread.” It was created by an 11 year-old girl, who won a contest at the Iowa State Fair. 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 (optional).

Whole-Grain Vegan Cornbread

This Recipe is :

Dairy FreeVegan

Serves

8

Ingredients

  • 2 Tbsp. ground flax seed
  • 6 tablespoons water
  • 1 cup whole wheat pastry flour (all-purpose flour works, too)
  • 1 cup cornmeal (see above)
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup soy milk
  • 1/4 cup high-oleic safflower oil or extra-virgin olive oil
  • 1/2 cup fresh or frozen corn kernels (optional)

Preparation

  1. Heat the oven to 425 degrees.
  2. 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.
  3. 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.
  4. Mix together the flour, cornmeal, sugar, baking powder and salt in a large bowl.
  5. In another bowl, mix the flax mixture, soy milk and oil. Add to the dry ingredients and mix just until combined.
  6. Add corn kernels, if using.
  7. 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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