My Best Cornbread With Something I’ve Never Read About

Published on February 7, 2014 by Jill McKeever

This is the BEST CORNBREAD RECIPE I have ever baked. No eggs. No oil. No banana. No applesauce. It has something special in the batter to keep it moist and springy like a good cornbread is suppose to be.

1 1/2 cups plain unsweetened soymilk
1 1/2 tablespoons vinegar
2 tablespoon ground flaxseed
6 tablespoons water
1/4 cup silken tofu
1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour
2 teaspoons aluminum-free baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking soda

Bake at 450ºF for 20-25 minutes in an 8-inch by 8-inch silicone baking pan, no need for greasing the pan. Turnout onto cooling rack to cool before cutting. Never cut baked good while in the silicone bakeware.

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