You don't have to give up your favorite comfort foods when shifting your way of eating to a vegan lifestyle! Cornbread is actually a classic Southern dish that can easily be made without any animal products. You can make adjustments to this recipe for your personal preferences, such as the degree of sweetness or type of alternative milk. This moist, yummy bread is an extra-special treat when enjoying a slice or two with my Hearty Chili & Rice or Black Bean Soup, and don't forget to slather your slices with a vegan buttery spread to bring out all the flavors!
Preheat oven to 425 degrees F.
Lightly spray an 8x8-inch square baking dish with nonstick cooking spray or oil.
In a small saucepan, bring water to a boil and add the ground flax seeds.
Reduce heat to medium-low and simmer the ground flax seeds in water until thickened (about 3 minutes), stirring occasionally, then set them aside to cool.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
Add the ground flax seed mixture, soy milk, and oil of choice.
Beat until smooth, then fold in the corn and jalapeño.
Transfer the mixture to the prepared baking pan.
Bake until a toothpick inserted into the middle of the bread comes out clean (about 20-25 minutes).
Let it cool inverted on a wire rack for 20 minutes, then turn it right-side up and continue to cool for about 30 minutes.
Serve immediately with Hearty Chili & Rice, Black Bean Soup or by itself!