Blue Ribbon Flaxseed Cornbread
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.