I was tweaking my previous cornbread recipe in preparation for Thanksgiving, and totally forgot the oil/shortening! Turned out to be a happy accident! The ground flax definitely gives it the perfect cakeyness without the added grease. There are generally two camps of cornbread out there… salty and sweet, but this gives you a little bit of both. Just how I like it! Enjoy! : )
**EDIT: I’ve discovered a way to make this recipe the best ever, perfect recipe. The secret? BROWN sugar! 12/17/12**
Ty’s Vegan Cornbread
1 1/2 c. cornmeal
1/2 c. unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. brown sugar** + 1-2 tbsp. (depending on how sweet you like it)
1 1/2 tsp. salt
1 1/2 c. non-dairy milk (I used unsweetened almond milk)
1.5 tbsp. vinegar/lemon juice (to make vegan buttermilk)
6 tbsp. very hot water (microwaved for 1 minute or boiled)
2 tbsp. ground flax seed
1. Pre-heat oven to 450*F, and grease an 8×8″ pan, 10″ skillet or muffin tin.
2. Add vinegar or lemon juice to non-dairy milk to curdle to make vegan buttermilk. In a separate cup or bowl, whisk hot water with ground flax seed.
3. Combine all dry ingredients in a large bowl. Add wet ingredients, and stir slowly to combine. Pour into prepared pan.
4. Bake for 25 minutes for 8×8″ pan or 20 minutes for muffins or skillet. Cake tester inserted in center should come out clean. Remove pan and allow to cool for at least a few minutes before slicing and digging in! ; )
Nutrition Facts per piece: 80 calories, 1.1g fat, 0mg cholesterol, sodium 227mg, carbs 16.5g, fiber 1.3g, sugars 4g, protein 1.6g
i forgot to tell you! timb slept over saturday night, and sunday morning i made pancakes. the nice thing about pancakes is, even if you don’t think you have any breakfast food in the house, you probably have what you need in the cupboard. i’m into cornmeal in my pancakes, and made sure to add it in here. this recipe will continue to be tweaked, but in case you’re wondering about the recipe, i’ll include it below. this was enough to feed 4 hungry people, and then some. i cooked the rest of the batter and snacked on them later in the afternoon and for breakfast the next day. feel free to halve it if you don’t need that much!
timb in his gator jammies
you will need a non-stick skillet. i keep a well monitored (for scratches) non-stick skillet specifically for the purpose of making pancakes.
Ty’s first attempt at vegan cornmeal pancakes
1 1/2 c. unbleached all-purpose flour
1 c. cornmeal
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon, optional
1/4 c. canola oil
2/3 c. water
2 c. soymilk
1 tsp. vanilla extract
1/4 c. maple syrup
1 tbsp. vegan butter
i used my KA with the paddle attachment
1. Combine all dry ingredients. In a separate bowl combine all wet ingredients, and slowly add to dry until just combined. Add more soymilk if batter is too thick. Place batter in a container that’s easy to pour from. I used a measuring cup.
ready for flippin'
2. Heat butter in non-stick skillet to medium. For each pancake, pour batter in to skillet in a swirl pattern for even cooking. Flip when you see bubbles form and edges look dry. After flipping, I know it’s done when I can shake the pan, and the pancake loosens. Stir your batter between pancake pours.
3. I usually serve pancakes as they come off the stove to the nearest plate, and eat last, but if you want everyone to eat together, you can stack cooked pancakes in a warm oven (toaster oven) until you’re all ready to chow down together.
see the swirl pattern?