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.
Whole Grain Skillet Cornbread
- 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
- 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.