SWEET & SPICY! Is there a better combo?
The cornbread is the PERFECT accompaniment to soup or salad. Hearty & moist, this bread exceeded all expectations for a "vegan" cornbread. Enjoy!
Ingredients:
1 cup cornmeal
1 cup baking flour
1/4 cup + 1 Tablespoon packed Brown Sugar
4 Tablespoons Baking Powder
1 Teaspoon Salt
1/4 cup Earth Balance Vegan Spread (or canola oil)
1 cup Almond Milk
3 Flax Eggs ( 1 "egg" = 1 tablespoon flax + 2 tablespoon hot water or veggie broth)
1/4 cup roasted poblano pepper finely chopped (optional)
Instructions:
Preheat oven to 425 degrees.
Make your flax eggs by combining ground flax seed in hot broth ( or water) & set aside to thicken. Roast poblano by placing full pepper on the stove top, turning until all sides are charred. Dice 1/3 of the pepper or 1/4 of a cup.
In a medium size bowl, combine cornmeal, flour, brown sugar, baking powder & salt. Add almond milk, melted Earth Balance & flax eggs. Stir until combined.
Add batter to a small greased baking dish. Bake for 20 mins.
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