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Crusty Southern Cornbread - vegan Recipe

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This recipe for Crusty Southern Cornbread - vegan is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
(Double this if using for a full 9x13 pan of southern cornbread stuffing for turkey).
2 Tbsp ground flax seed
6 Tbsp water
1 1/2 c cornmeal
1/2 c flour
4 tsp baking powder
3/4 tsp salt
1 c coconut, soy, or almond milk
3 Tbsp canola oil
Alternatives: add 1/4 cup sugar, additional 1 Tbsp oil, use 1 c flour and 1 c cornmeal for yankee style sweet cornbread
Directions:
Directions:
Adjust oven rack to middle position. Preheat oven to 425º. Lightly oil 8x8 inch pan or use preheated cast iron skillet. (If doubling, bake in a 9x13 pan).
Mix ground flax seed with the water in a small bowl, set aside for 10 to 15 minutes to thicken, stirring a couple of times.
In a medium bowl, whisk together all dry ingredients. Add flaxseed mixture, coconut milk and oil and mix until just combined.
Turn into prepared pan, bake for 20 minutes or until toothpick inserted in middle comes out clean. Should be still tender on the inside.

 

 

 

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