Cornbread

Prep time: 15 minutes
Servings: 6-10
Vegan

This recipe makes a moist cornbread while still using whole cornmeal. Soaking the cornmeal and flax-seed creates the moist texture.

INGREDIENTS

1 cup water, or unsweetened almond, coconut, or rice milk
1 cup whole cornmeal (not degermed)
2 TBS flax seed

1 cup whole wheat flour
4 tsp baking powder (non-aluminum)
1/2 tsp sea salt

2/3 cup water, or unsweetened almond, coconut, or rice milk
2 TBS unflavored olive oil
1 - 2 TBS date sugar, maple sugar, or agave nectar (optional)

DIRECTIONS

In a large mixing bowl, combine 1 cup liquid of choice, cornmeal, and flax seed. Allow the mixture to sit for at least 1 hour, or refrigerate overnight. This will help make the cornbread moist, less crunchy, and more digestible.

Preheat oven to 415 degrees.

In a medium bowl, mix flour, baking powder, and salt. Set aside.

To the mixing bowl with the cornmeal mixture, add the remaining 2/3 cup liquid of choice, olive oil, and sweetener (optional).

Add dry ingredients to wet cornmeal mixture; hand mix gently. Do not over mix.

Pour mixture into a lightly oiled 8 inch baking pan or muffin pan. Bake until a toothpick inserted in center comes out clean, about 22 minutes for a baking pan or about 15 minutes for muffins.

Let cool, serve. Refrigerate unused cornbread to keep it moist longer.