Courtesy of our amazing hobby-chef friend eazee_vegan this delicious cornbread makes an excellent dessert!
Knife Required: Yes! Check out our breadknife to help you share.
2 tablespoons ground flax seeds
6 tablespoons water
1 cup all-purpose flour
1 cup cornmeal
1⁄4 cup sugar
4 teaspoons baking powder
3⁄4 teaspoon table salt
1 cup soymilk
1⁄4 cup canola oil
Preheat oven to 425°F
Spray 8-inch-square baking dish with non-stick cooking spray.
In a small bowl, mix the ground flax seed and water together. Let it sit in the fridge for 5 minutes.
In a medium bowl, whisk together all of the dry ingredients until well-combined.
Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
Stir until smooth (do not overbeat).
Pour into prepared baking pan. Bake for 20 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.