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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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Ingredients
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 4 teaspoons baking powder
- 3/4 teaspoon table salt
- 1 cup soymilk
- 1/4 cup canola oil
Directions
1
Preheat oven to 425°F2
Spray 8-inch-square baking dish with nonstick cooking spray.3
Bring the water to a boil in a small saucepan.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
Set aside.6
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.7
Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.8
Beat just until smooth (do not overbeat.)9
Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.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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Browse similar recipes by category
- Course > Breads > Quick Breads
- Course > Breads > Flat Shapes
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Beans > Soy/Tofu
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Occasion > Brunch
- Occasion > Taste/Mood > Savory
- Occasion > Taste/Mood > Sweet
- Occasion > To Go...
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
- Dietary > High in... > High Calcium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
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.
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!
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.
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!
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