Recipe: Blue Ribbon Flaxseed Cornbread

[Guest guest]

Courtesy of Veggie Jews And " Pete Cohon "

Blue Ribbon Flaxseed Cornbread

 

Flaxseeds are exceptionally rich in essential omega-3 fatty acids and

a great source of fiber, folic acid, manganese, and vitamin B6.

Although often overlooked, flaxseeds are very versatile and can be

used in dishes whole, ground, or in the form of oil. Treat yourself

to this award-winning, egg-free cornbread. This moist, home-baked

bread actually won the blue ribbon at the Iowa State Fair. and those

folks know their corn!

 

Ingredients:

 

2 Tbs. ground flaxseed

 

6 Tbs. water

 

1 cup all purpose flour

 

1 cup cornmeal

 

1/4 cup sugar

 

4 tsp. baking powder

 

3/4 tsp. salt

 

1 cup soymilk

 

1/4 cup vegetable oil

 

Directions:

 

Adjust oven rack to middle position preheat oven to 425F; spray an

8-inch-square baking dish with nonstick cooking spray.

 

Bring water to a boil in a small saucepan; add ground flaxseed,

reduce heat to medium-low, and simmer for 3 minutes or until

thickened, stirring occasionally; set aside.

 

In a medium bowl, whisk together the flour, cornmeal, sugar, baking

powder, and salt until well-combined.

 

Add the ground flaxseed mixture, soymilk, and vegetable oil to the

flour mixture; beat just until smooth (do not overbeat).

 

Pour into the baking pan and bake for 20-25 minutes, or until a

toothpick inserted in the middle comes out clean.

 

Cool on wire rack for 20 minutes or longer; cut into pieces and

serve.

 

For this and other great veg recipes, visit www.VegWeb.com!

 

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