Vegan Cornbread
I hope everyone has a restful holiday full of feasting, family and friends.
I’ll be back with another post on Friday, but in the meantime, I wanted to leave you with one of my go-to favorites for Thanksgiving. Vegan cornbread.
Moist, sweet and crunchy (just around the edges), this vegan cornbread is just as good (if not better) than your traditional varieties.
So if you need a last minute addition to your Thanksgiving table, you have it. Or maybe, like me, you’ll make this over the weekend to eat all on its own.
2 TBSP ground flax-seed
6 TBSP water
1 cup all-purpose flour
1 cup finely ground cornmeal
4 teaspoons baking powder
1 teaspoon salt
1 cup soy milk
1/4 cup vegetable oil
1. Grease three mini-loaf pans or one 8×8 inch baking pan. Preheat your oven to 400 degrees Fahrenheit.
2. In a small bowl, mix together your flax-seed and lukewarm water. Set aside for a few minutes to thicken.
3. Meanwhile, whisk together your flour, cornmeal, baking powder and salt. Fold in your soymilk and vegetable oil. Stir in your flaxseed mixture. Do not overmix.
4. Pour into prepared pans and bake for 20 to 25 minutes. Allow to cool in pan for 10 minutes before turning out onto a wire rack.
Always,
Monet
Anecdotes and Apple Cores
PS. What dish are you preparing for Thanksgiving?
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