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Monday, January 25, 2010

Golden Cornbread

This cornbread is a great companion to soups and stews, but would be equally yummy with jam for breakfast!

1 1/4 C coarse golden corn meal
3/4 whole wheat flour
1/2 tsp sea salt
4 tsp baking powder
1 tbsp organic cane sugar, fine
1 tbsp ground flax seed
1/4 C warm water
1 C soy milk
1/8 C grapeseed oil, or other light-tasting oil

Preheat oven to 425F. Prepare an 8x8 baking dish. Sift dry ingredients together into a large mixing bowl. In a cup measure, combine liquid ingredients. Add liquid mixture to dry mixture, combining slowly with a wooden spoon until just mixed. Pour and spread into prepared pan and bake 20-25 minutes or until golden brown and a toothpick inserted comes out clean.

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