Blue Ribbon Flaxseed Cornbread
  • Cooking 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
  1. Preheat oven to 425F
  2. Adjust oven rack to middle position
  3. Spray an 8-inch-square baking dish with nonstick cooking spray.
  4. 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.
  5. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
  6. Add the ground flaxseed mixture, soymilk, and vegetable oil to the flour mixture; beat just until smooth (do not overbeat).
  7. Pour into the baking pan and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Cool on wire rack for 20 minutes or longer; cut into pieces and serve.