The Best Vegan Cornbread Ever

This is an adaptation of a recipe I found here. This Texan is amazed at how moist and authentic this cornbread recipe tastes. This is very much a keeper!!!

2 Tbsp. ground flax seed
6 Tbsp. boiling water
1 cup whole wheat pastry flour
1 cup stone-ground cornmeal
1-2 tablespoons organic sugar
4 tsp. aluminum-free baking powder
1/2 tsp. sea salt
1 cup soy yogurt*
Splash or two of soy milk
1/4 cup grapeseed oil, plus additional oil for greasing pan or skillet

Make sure oven rack is positioned to the middle of the oven. Adjust oven rack to middle position. Preheat oven to 375°F. Use a paper towel to coat sides and bottom of an 8-inch-square baking dish with grapeseed oil. Alternatively, use a heated, oiled cast iron skillet for truly authentic Southern cornbread.

In a small bowl or teacup, mix ground flax seed and boiling water. Stir until thickened. Set aside.

In a medium-sized mixing bowl, whisk flour, cornmeal, sugar, baking powder, and salt until thoroughly combined.

In a separate mixing bowl, combine flax seed mixture, soy yogurt, and 1/4 cup grapeseed oil and mix until thoroughly combined. Add a splash or two of soy milk if mixtures is too dry or thick. It should be the consistency of a very heavy cake batter.

Add the liquid mixture to the dry flour mixture. Mix just until combined (thoroughly, but quickly). Do not overbeat.

Turn into the oiled baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

Cool for 10 minutes. Cut into pieces and serve.




*soy milk can be used, but I've found yogurt to be a secret ingredient for making extremely moist cornbread.