I absolutely loved the cornbread my mom made growing up.  It came from an old-school Betty Crocker cookbook.   The book with its red and white ginghamed hard cover still sits in my mom's cupboard with its torn pages, tinted yellow from age.  Filled with recipes for cakes, cookies, and old- timey casseroles,  I still like to look through it to this day.

This recipe is basically a veganized version of ol' Betty's cornbread.  Instead of shortening, I use oil  (I don't use vegan butter often).  Coconut oil is good, it gives the cornbread a slightly more dessert-y taste, but if you are looking for a more "authentic flavor- go for the canola oil.  The water and flax mixture, better known as "flax egg" is used as the binder in the recipe.

It is classic and simple.  Not too sweet-  no fuss, no muss.  I hope you try it.  I hope you love it.

Ingredients:

1 C. all-purpose flour

1/4 C. sugar (Sugar in the Raw)

2 Tbsp. ground flax seed

6 Tbsp. water

1 C. cornmeal

4 tsp. baking powder

3/4 tsp. kosher or sea salt

1  1/2 C. non-dairy milk (cashew, almond, soy, coconut)

1/4 C. plus 1 tsp. canola oil (coconut oil is good too, but changes the flavor slightly)

Directions:

Preheat oven to 425 degrees

Mix ground flax seeds and water in a small bowl and set aside.  In a large bowl, sift together flour and baking powder.  Mix in sugar, salt, and cornmeal.  * If you are working with fine sugar or salt, go ahead and sift in with the flour and baking soda*  

Add milk, 1/4 C.  oil, and flax "egg" to the flour mixture- mix until well combined.  You can use a hand blender, but I just like to do it with my spatula.  In a 8 inch square baking dish, add remaining oil  (1 tsp.) and put in the oven for a couple of minutes.   After oil is warm and spreads easily around the pan, pour in cornbread mixture and place in the oven on the middle rack.

Bake 20-25 minutes or until a toothpick or fork come out clean (you can also press on the top to check for firmness).  Let cool at least 10 minutes.  

So good with braised cabbage, sweet potatoes, and of course, chili.  

Did you like this recipe?  What is your favorite?  I'd love to here about it!