Better cornbread

We have cornbread once a week on average.  I am an Okie, so I need my cornbread.  When I was growing up, that was about the only bread we were served at home, other than an occasional sandwich on Wonder bread. 

I have changed almost everything we eat to a whole food, plant based diet.  However, our cornbread had not quite changed all the way until yesterday.

When we started this change in the way we eat, I immediately changed my cornbread recipe to include almond milk rather than cow's milk.  I could tell very little if any change in the outcome of the recipe.  It did seem that it took just a tiny bit more almond milk to get the same consistency of the batter than it did cow's milk.  I have been making cornbread so often, for so long, that I can tell if the consistency is a little off.  As a matter of fact, I have been making this cornbread recipe for so long, that if I am in a big hurry, I don't even pull the cook book out as I can remember the recipe without seeing it in print. 

Until yesterday, I still included the egg or eggs, (according to how big of a recipe I am making).  This time I mixed two tablespoons of ground flax seed with six tablespoons of warm water and let it sit on the countertop for about 10 minutes. 

My husband and I both agree that we like the cornbread better with the egg, but the difference was very small.  It seemed a tiny bit more fragile, more crumbly.  The taste was exactly the same, and I think the flaxseed in the cornbread looked good.  This will definitely be our new cornbread recipe.  Now I can quit buying 1/2 dozen eggs every 6 weeks or so and wondering what I will do with the rest of them.

CORNBREAD

 

2 Tbsp. ground flax seed, mixed with 6 Tbsp. warm water
1 cup all-purpose flour
1 cup cornmeal
2 to 4 Tbsp. sugar or agave nectar, according to sweetness preference
1 Tbsp. baking powder
1/2 tsp. kosher salt
1 cup non-dairy milk
1/4 cup coconut oil, heated until liquid 

Preheat oven to 425 degrees.

Let the flax seed and warm water sit for 10 minutes before using.

In a medium mixing bowl, stir together the flour, cornmeal, sugar, baking powder, and salt.  Make a well in the center of the dry mixture; set aside.

In another smaller bowl, mix the flax seed mixture, the nondairy milk, and coconut oil until well combined. 

Add the milk mixture all at once to the dry mixture.  Stir just until moistened.  Lumps are okay. 

Heat a cast iron skillet, (about 12” skillet), either on top of the stove or in the preheating oven.  After it gets heated, grease the bottom and sides with Pam or coconut oil.  Pour cornbread mixture into the hot skillet.  Place in oven and cook for 20 to 25 minutes, until top is browned and center is cooked through.

NOTE:  If you do not have a cast iron skillet, a glass casserole dish will work.  Do not preheat a glass dish, as it may break when the mixture is added to the hot pan.  The cornbread has a much better crust if it can be done in a cast iron skillet.