Tuesday, March 19, 2013


Cornbread: as my dad might say, it's one of the four main food groups!  It also happens to serve as a great accompaniment to Hoppin John and Collard Greens.

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. 

Yields 16 small squares. 

Moist, yet fluffy?  Check.  Sweet, but not overly so?  Check. 
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.)

1 comment:

  1. Another arrow in the quiver of a well-lived life!