Cornbread
This cornbread is slightly sweet, very moist, and pairs beautifully with chili or Mexican-style salads.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Bread
- Cuisine: American
Ingredients
- 1 tablespoon flax meal
- 3 tablespoons warm water
- 2 cups finely ground cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 1¼ cups soy milk
- ¼ cup applesauce
- 2 tablespoons maple syrup
Instructions
- Preheat: Preheat your oven to 375°F. Line a 9 × 9-inch pan with parchment paper and set aside.
- Mix Flax Egg: In a small bowl, whisk together the flax meal and warm water. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, baking powder, and salt.
- Add Wet Ingredients: Stir in the soy milk, applesauce, maple syrup, and the prepared flax egg mixture until fully combined.
- Bake: Pour the batter into the prepared pan and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Notes
I like to add finely diced jalapenos and fresh corn to this recipe for a heartier, spicier version.
Find it online: https://plantpurecommunities.org/breads/cornbread-2/