My family will tell you that when it comes to cornbread, I am serious.

I love cornbread! Real cornbread. Not that “from a box” stuff.

It has to be moist, flavorful, and not too sweet. It also has to be plant-based and oil-free.

This recipe is my all-time favorite. It combines cornmeal with whole wheat pastry flour for a delicious nutty flavor and texture. If you are avoiding oil, this cornbread is moist enough to eat plain without oil-based spreads.

If you are avoiding oil, this cornbread is moist enough to eat plain without oil-based spreads – even several days later (if it lasts that long!)

In place of an egg, I use a “flax egg.” The secret to a good flax egg that will do the job of helping the crumb hold together, is to heat up the flax meal and water until it gets thick.

I like to make the cornbread “johnny cake” style in a hot, well-seasoned cast iron skillet.

This oil-free cornbread is moist and tender. Serve it alongside sauteed greens or a plant-based chili.

Enjoy!

Whole Grain Skillet Cornbread

Ingredients

2 Tbsp. ground flax seed
6 tablespoons water
1 cup whole wheat pastry flour
1 cup cornmeal
3 tablespoons Sucanat or sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup plain unsweetened organic soy milk
1/4 cup unsweetened applesauce

Directions

Heat the oven to 425 degrees.
Spray a cast iron skillet with cooking oil spray and place in the oven 5 minutes before you are ready to put the cornbread in.
Mix the flax and water in a small bowl or mug, and microwave for 30-40 seconds, until thickened. Or bring the water to a boil in a small saucepan, add the flax and simmer for a few minutes.
Mix together the flour, cornmeal, sucanat, baking powder and salt in a large bowl.
In another bowl, mix the flax mixture, soy milk and applesauce. Add to the wet ingredients to the dry ingredients and mix just until combined.
Pour the batter into the heated cast iron skillet. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before cutting.