Cornbread (whole grain, oil-free)

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.

Cornbread

2 flax eggs (2 Tbsp ground flax seed / 6 Tbsp water makes 2 flax eggs)

3 Tbsp agave or honey

1c. non-dairy milk

1/2c. corn

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.

cornbreadpan

cornbread

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.

 

 

 

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