|A fluffy yet moist square of cornbread.|
The egg-replacer in this recipe incorporates a technique that I've never tried before but that I'll definitely make use of in the future: heating a mixture of water and ground flax seed. These ingredients are commonly used as an egg-replacer in vegan recipes; however, the act of heating the mixture results in an incredible, viscous texture that comes closer to an egg than any egg-replacer I've used. Eureka!
- 1 cup flour
- 1 cup cornmeal
- 1/4 cup sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup soymilk
- 1/4 cup canola oil
First, preheat the oven to 425 degrees Fahrenheit. Grease an 8x8" baking dish and set aside.
Then, in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside.
Next, prepare the egg-replacer. Bring the water to a boil in a small saucepan. Add the flax seed, and simmer the mixture on low heat for 3 minutes, stirring occasionally.
Add the egg-replacer mixture to the dry ingredients, along with the soymilk and canola oil. Mix with a wooden spoon until just combined. (Do not overmix.)
Pour the batter into the prepared baking dish. Bake for 20 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Cool 10 minutes before cutting.
Moist, yet fluffy? Check. Sweet, but not overly so? Check.Accessibility:
These ingredients should be easy to find, with the possible exception of ground flax seed. Tip: If you buy a whole bag of ground flax seed, store it in the refrigerator--it will keep for a long time.Ease of Preparation:
This is a really quick dish--even with the 20-minute cooking time. Honestly, waiting for the oven to pre-heat was my biggest delay.Non-vegan friendliness:
The only off-putting element of this dish is the visibility of the flax seeds. The cornbread is light-colored, so the flax seeds stand out. Taste-wise, this corn bread is just as good as non-vegan versions. (Large pat of vegan butter, optional.)