A little sweet, a little salty, this vegan cornbread will make even the most staunch Southerner go back for seconds. Made with whole-wheat flour, and a dash of flaxseeds as a binder, it's sure to be a staple for many holidays to come.
1 3/4 cups white whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup yellow cornmeal
1/2 cup sugar
2 tablespoons ground flaxseed
3 tablespoons warm water
1/2 cup non-hydrogenated vegan butter (such as Earth Balance)
1 cup unsweetened non-dairy milk
How to Make It
Preheat oven to 350 degrees.
In a large bowl, mix together flour, baking powder, salt, cornmeal, and sugar. In a separate small bowl, mix together flaxseed and warm water, set aside.
Microwave vegan butter until melted, roughly 30 seconds. Stir the butter, flaxseed, and soymilk into the dry mixture until a thick batter forms. Pour batter into a greased 6-inch cast iron skillet and bake for 35 minutes, or until golden brown and a toothpick comes out clean when inserted.