Greetings! My apologies for the gap in time here… a week late, we finally welcomed our little girl, Sierra Marie, into the world on 8/31 and I’m sure I don’t have to explain why things have been a little crazy and busy around here! We also had lots of family visiting, and thankfully they took over most of the cooking so I’m a little rusty! One night when my Mom was here, she made us some wonderful veggie soup and cornbread to enjoy with it. She left us half the soup in the freezer, so after she left we pulled out the soup and I attempted to make a vegan version of the cornbread. I thought it came out great, so I wanted to share! (I will eventually share the veggie soup recipe from my Mom as well). I love the ground flax in here because you can see the brown specs in the cornbread, and it makes me feel healthy when I eat the whole pan – ha! This is delicious for breakfast, lunch, dinner or snacking.
First make your flax egg, then whisk together all dry ingredients in a large bowl. Then add the rest of the ingredients to the dry mixture and stir until well combined. That’s it!
Pour in a greased (I used coconut oil spray) 8-9 inch round or square pan, and bake for 20-25 minutes at 400 degrees. Slather on some vegan butter, and enjoy!
Notes
www.meatlessinthemountains.com
Ingredients
- 3/4 cup yellow corn meal
- 1 1/4 cup flour (AP or try whole wheat)
- 1/4 cup sugar (I used coconut sugar)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup soy or almond milk (plain, unsweetened)
- 1 flax egg (2 TBS ground flax mixed with 5 TBS warm water)
- 1/4 cup oil (veggie or coconut)
Instructions
- Preheat oven to 400 degrees.
- Mix together your flax egg and set aside.
- Spray a 8 or 9 inch round or square baking dish with cooking spray (I used coconut oil spray).
- Whisk together all dry ingredients. In a separate bowl, mix together the wet ingredients. Add the wet to the dry and mix until well combined.
- Pour the batter into the baking dish and bake for 20-25 minutes until golden brown.
