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Blue Ribbon Flaxseed Cornbread

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Member since 2007

Serves | Prep Time | Cook Time 20 - 25


6 Tbs. water
2 Tbs. ground flaxseed

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

Preheat oven to 425F

Adjust oven rack to middle position

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.

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