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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

⁽³⁵⁾ RATE IT NOW Print Recipe

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

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°F
2
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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Featured Reviews for This Recipe

From: timhammond

On Sep 27, 2009

I used honey instead of sugar. I think the baking time is WAY too long. I put it in for 12 minutes and realized it was starting burn.

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From: Burnsalot

On Sep 25, 2009

I am no longer vegan but I still think this is the absolute best cornbread recipe. I use regular milk sometimes instead of soymilk and it is still delish. This is now THE cornbread in my family!

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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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