MOIST OIL-FREE CORNBREAD
I got home from work one day and my husband asks me to made a "thick" cornbread to have with the rice and beans he made for supper. How could I say no when at least he made dinner? He really liked this recipe. The recipe I used several years ago is no longer available online so I have written it out below as was originally available then noted my modifications.
Moist Oil-Free Cornbread
Ingredients
2 Tablespoons ground flax
5 Tablespoons water
1/2 cup natural applesauce
1 cup unsweetened nondairy milk
1 Tablespoon white distilled vinegar
1 cup cornmeal
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
Instructions
Preheat oven to 400F degrees.
Whisk all the wet ingredients together in a small bowl. Set aside
Mix all the dry ingredients together in a medium bowl. Make a well in the dry ingredients. Add the wet ingredients to the dry. Mix well making sure all the dry goods are moisten.
Lightly coat your iron skillet with one or two Tablespoons margarine. Pop in the oven for 5 minutes to get it hot. Using potholders remove the hot skillet from the oven.
Pour the batter into the hot skillet and smooth the top with a spatula to ensure an even thickness of batter. Return the hot skillet to the oven. Bake 15-20 minutes until lightly golden around the edges.
Allow the bread to cool in the skillet for at least 15 minutes before attempting to remove. Continue cooling bread on a cooling rack.
What I did differently:
-Mixed the ground flax and water together in small bowl, let it thicken for 15 minutes then added it to the rest of the wet ingredients
-Since I had homemade almond milk sweetened with dates and vanilla, I used that and skipped the sugar
-My vinegar was apple cider vinegar
-Used white whole wheat flour since it's what I had
-Did not coat my cast iron skillet with margarine, rather, lined the bottom with parchment paper cut into a circle. I still heated it before adding the batter.
-Baked 25 minutes
