Photo: Hayley Sugg
Yield
Serves 12

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. 

How to Make It

Step 1

Preheat oven to 350 degrees.

Step 2

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.

Step 3

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.