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Nutrition Facts

Serving Size 1 (80g)

Recipe makes 9 servings

Calories 198
Calories from Fat 70 (35%)
Amount Per Serving %DV
Total Fat 7.9g 12%
Saturated Fat 0.6g 3%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 375mg 15%
Potassium 100mg 2%
Total Carbohydrate 28.9g 9%
Dietary Fiber 2.1g 8%
Sugars 5.8g
Protein 4.0g 8%

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Vegan Cornbread

Recipe #115929 | 50 min | 25 min prep | add private note

By: Vino Girl
Apr 9, 2005

I got this recipe in my email today from Cooks Illustrated. It is a blue-ribbon winner developed by 11 year old Dana Sly.

SERVES 9 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 425°F
  2. 2
    Spray 8-inch-square baking dish with nonstick cooking spray.
  3. 3
    Bring the water to a boil in a small saucepan.
  4. 4
    Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
  5. 5
    Set aside.
  6. 6
    In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
  7. 7
    Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
  8. 8
    Beat just until smooth (do not overbeat.)
  9. 9
    Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
  10. 10
    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.

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Featured Reviews for This Recipe

From: Chef #716858

On Jan 15, 2009

I just made my cornbread using this recipe and it was totally unedible ! Too much baking powder! I thought it was too much when I was adding it but my boyfriend insisted that I follow the recipe ( I should have followed my instinct). Other than that, the cornbread "looked " good. I 'll try it again but with less baking powder. Kinda suprised noone has pointed that out.

0 people found this review helpful

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  • From: NuVegan

    On Dec 27, 2008

    I made a couple of changes - applesauce for oil, sea salt for table salt, and homemade almond milk instead of soymilk. This is really a good recipe - the texure has got the right "bite" and the weight is just right. Next time I'll add some frozen corn kernels and a bit more sugar. Otherwise, yum! Thank you!

    1 person found this review helpful

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  • From: death_by_parsnip

    On Dec 8, 2005

    I am happy with this cornbread recipe, but not ecstatic. I followed the recipe exactly as written. My husband and I love flax, and we liked the slight flaxxy taste. The texture of this bread is outstanding: moist, not too light, not too dense, and not crumbly. The bread tasted even better the day after I made it. I prefer a slightly sweeter cornbread (this bread hardly had any sweetness to it), so I will increase the sugar to 1/2 cup the next time I make it. I may increase my rating to 5 stars after making it with more sugar.

    6 people found this review helpful

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  • From: Chiaratot

    On Sep 24, 2008

    Great recipe! It is almost two years since I left the U.S. and never got to taste cornbread since. While I was eating this cornbread the good old days there came back to my mind - Definitely a meal overloaded with emotions he he!

    3 people found this review helpful

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  • Read all 38 reviews

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