Cornbread is a must have in my house. The kids and my dad are constantly asking for it. After many attempts, I have finally come up with a recipe that is moist and not too crumbly. This cornbread is so good when it is still warm from the oven and has butter melting on it. The only bad part is that I always eat too much of it.
I used ground flax seeds to replace the egg in the recipe. Just mix the flax with water and let it sit for a few minutes until it thickens then it ready to use. This can be used in almost any recipe that calls for an egg.
Tonight I served it with pinto beans and a collard green salad.
2 TBS ground flax seeds
4 TBS water
2 Cups soy milk
1 tsp apple cider vinegar
1/4 cup vegetable oil
2 Cups corn meal
1 Cup whole wheat flour
1/4 Cup sugar (you can sub agave, honey, or maple syrup)
1 tsp salt
3 tsp baking powder
1 tsp baking soda
Preheat the oven to 350.
Combine the flax seed and the water in a small bowl and set aside to thicken (this is an egg substitute).
Combine the soy milk and the vinegar in another bowl and set aside (the milk will start to curdle a little).
Combine all of the dry ingredients in a large mixing bowl.
Add the soy milk mixture, oil and the flax mixture to the dry ingredients and mix just until it is combined.
Pour the cornbread batter into greased or parchment lined 9 x 13 baking pan (I sometimes bake mine in a well oiled cast iron skillet so it gets a really nice crusty bottom). Bake about 20-25 minutes.
Let it cool for a few minutes before cutting.