Seriously, who doesn't love cornbread? It's the perfect addition to any meal, and my family loves when I make it vegan and add jalapeño for a little kick. Plus, this recipe goes perfect on the side of my Vegan Black Bean Soup!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Allergens: Soy, Wheat
- Servings: 8
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup whole wheat flour
- 1 cup cornmeal
- 1/4 cup sugar
- 4 teaspoons baking powder
- 3/4 tablespoon table salt
- 1 cup soy milk
- 1/4 cup canola oil
- 1 cup whole kernel corn
- 1 jalapeno pepper (seeded, diced)
Preheat oven to 425 degrees F.
Spray 8-inch square baking dish with nonstick cooking spray.
Bring water to boil in small saucepan and add ground flax seeds.
Reduce heat to medium-low and simmer ground flax seeds in water until thickened (about 3 minutes), stirring occasionally, then set aside to cool.
In medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
Add ground flax seed mixture, soy milk, and canola oil.
Beat just until smooth.
Fold in corn and jalapeño.
Transfer into prepared baking pan.
Bake until toothpick inserted in middle comes out clean (about 20-25 minutes).
Let cool on wire rack for 20 minutes.
Invert cornbread onto wire rack, then turn right-side up and continue to cool about 30 minutes longer.
Serve immediately with soup or by itself.