Vanilla + Almond Milk: Whole Wheat Vegan Cornbread

While my family does not hail from the South, that does not stop me from loving cornbread. Because my family does hail from the West Indies, Haiti to be exact, we always have cornmeal laying around, which made me wonder what options there were for a delicious cornbread recipe.

After searching high and low (read: clicking a few links on a Google search) I found a recipe that was feasible and easy to alter as I pleased.

This cornbread has a light crunch and a very light, nuttier flavor because of the flaxseeds, but is a really great, healthier alternative to the traditional cornbread.

Ingredients:

2 tablespoons flax seeds (grind them if you want less of a crunch and don’t want the slight flavor they bring)
6 tablespoons water
1 cup whole wheat flour
1 cup corn meal
1/4 sugar
1 tablespoon + 1 teaspoon of baking powder
3/4 teaspoon salt
1 cup sweetened almond milk (it won’t make the bread sweet I promise!)
1/4 cup canola oil

Directions:
1) Preheat oven to 425 degrees Fahrenheit.
2) In a small sauce pan bring the water to a boil.
3) Add the flax seeds and bring down to a simmer, stirring with a whisk intermittently.
4) When the mixture has thickened and reached the consistency of an egg, remove from the heat.
5) Whisk together all the dry ingredients.
6) Add in the liquid ingredients as well as the flax seed mixture (or “flax egg”).
7) Blend together.
8) Line a baking dish (small to medium) with wax paper and grease it lightly.
9) Pour the batter, which will be of a thick consistency, into the pan.
10) Bake for 20-25 minutes until a fork comes out clean. Let cool before cutting.

Happy eating.

–Maegan Cadet