Ingredients
- 4 Tablespoons ground flax seeds
- 12 Tablespoons water
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 cups cornmeal
- 1 cup white sugar
- 8 teaspoons baking powder
- 1 ½ teaspoons salt
- 2 cups rice or soymilk
- ½ cup apple sauce
quickbreads
Latest and Greatest Cornbread. To import, drag image to your MacGourmet recipe box.
Directions
I like my cornmeal ground finer than they sell it in bulk at Henry's. So I grind it in my blender for 30 seconds before I use it. I love the use of flaxseed for a fat replacer in this recipe - looks great too! You can sub back in 1/4 cup oil for 1/4 cup of the applesauce, if desired, but try it first this way and see if anyone can tell.
Preheat oven to 425°F
Spray 9 x 13 baking dish with nonstick cooking spray.
Bring the water to a boil in a small saucepan.
Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
Set aside.
In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, and salt until well-combined.
Mix the ground flax seed mixture, soy milk, and applesauce together, then add to the flour mixture.
Beat just until smooth (do not overbeat.)
Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.