Cornbread
SERVES 9
Flax seeds are an excellent vegetarian source of Omega 3 oils. They are used in vegan baking as an egg replacer for baked goods.
2 tablespoons ground flax seeds
6 tablespoons water
1 cup all-purpose flour
1 cup cornmeal
1/3 cup sugar
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup soymilk
1/4 cup oil
Preheat oven to 425°F
Spray 8-inch-square baking dish with nonstick 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. Stir just until smooth (do not overmix.)
Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
© 2008 Recipezaar
Author
Topic: Cornbread (no egg) (Read 4572 times)
