In the winter I love to make big pots of chili or soup and cornbread is my favorite side item to go along with them. I am from the South where we love our cornbread. My favorite cornbread is sweet, but not too sweet. This recipe is perfect, and I love having pieces of corn mixed in.
2 flax eggs (2 Tbsp ground flax seed / 6 Tbsp water makes 2 flax eggs)
3 Tbsp agave or honey
1c. non-dairy milk
1c. whole wheat pastry flour
1c. yellow cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. coconut sugar, sucunat, or date sugar
Line a 8X8 pan with parchment paper and pre-heat oven to 425 degrees. Make your flax eggs by combining flax and water in a small bowl and let sit for a few minutes until it gels up a bit. In another bowl, mix agave, milk, and corn. Once flax eggs are ready, add them to this mixture as well and stir to combine. In a large bowl, add all dry ingredients and stir well. Add wet mixture to dry and stir well, but don’t over mix, it should be a little lumpy. Pour into your pan and bake for 20-25 min. or until done.
Plant based eating can be fun and easy! If you are struggling with how to incorporate a whole food plant based diet into your lifestyle, I’d love to help you. Click here, and you can also get my ebook, which is an excellent “how to” guide.