February 29, 2012
A blue-ribbon winner
6 tablespoons water
2 tablespoons ground flax seeds (flax meal)
1 cup (225g) all-purpose flour
1 cup (225g) cornmeal
1/4 cup (60g) sugar
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup (225ml) soy milk
1/4 cup (60ml) canola oil
Preheat oven to 425 F (220 C).
Spray an 8-inch-square (20cm square) baking dish with cooking spray.
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.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
Add the ground flax seed mixture, soy milk, and oil to the flour mixture. Beat just until smooth—do not overbeat.
Turn the batter into the prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
Cool on a wire rack for 10 minutes. Invert the cornbread onto the wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
Recipe adapted from Food.com. This recipe won 11-year-old Dana Sly the blue ribbon at the Iowa state fair.
All figures are per serving (assumes nine servings).
Fat: 7 g
Carbs: 28 g
Fiber: 1 g
Protein: 3 g
Sodium: 211 mg
Read more from the Guide to Meat-Free Meals