Ingredients
-
2
-
6
-
1
-
1
-
1/4
-
4
-
3/4
-
1
-
1/4
-
-
-
-
-
-
Directions
Vegan Cornbread,I got this recipe in my email today from Cooks Illustrated. It is a blue-ribbon winner developed by 11 year old Dana Sly.,It was the worst corn bread (or anything baked for that matter) I have ever made. I followed the recipe exactly. Nobody in the family liked it or finished their portion. Even our dog refused to eat a piece. Looked good out of the oven, but both texture and taste are bad. All went to trash. Was a waist of time and ingredients. I will stick with Ina Garten’s recipe modified to be vegan (egg replacer and vegan butter).
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Steps
|
1
Done
|
Preheat Oven to 425f |
|
2
Done
|
Spray 8-Inch-Square Baking Dish With Nonstick Cooking Spray. |
|
3
Done
|
Bring the Water to a Boil in a Small Saucepan. |
|
4
Done
|
Add the Ground Flax Seed, Reduce the Heat to Medium-Low, and Simmer the Ground Flax Seed in the Water For 3 Minutes or Until Thickened, Stirring Occasionally. |
|
5
Done
|
Set Aside. |
|
6
Done
|
in a Medium Bowl, Whisk Together the Flour, Cornmeal, Sugar, Baking Powder, and Salt Until Well-Combined. |
|
7
Done
|
Add the Ground Flax Seed Mixture, Soy Milk, and Canola Oil to the Flour Mixture. |
|
8
Done
|
Beat Just Until Smooth (do not Overbeat.) |
|
9
Done
|
Turn Into Prepared Baking Pan. Bake For 20 to 25 Minutes, or Until a Toothpick Inserted in the Middle Comes Out Clean. |
|
10
Done
|
Cool on Wire Rack 10 Minutes; Invert Cornbread Onto Wire Rack, Then Turn Right Side Up and Continue to Cool Until Warm, About 10 Minutes Longer. |
