thumbs img 1707 Blue Ribbon Cornbread
Blue Ribbon Cornbread (v)
This recipe was published in Cook’s Illustrated Blue Ribbon Cornbread and was developed by an 11-year old girl from Sioux City! The recipe is said to have won the blue ribbon at the Iowa State Fair – a place where people know their corn!

What’s your favorite pairing for cornbread? Though pictured here with a thick soup, I ate most of this batch for breakfast drizzled with a bit of agave Blue Ribbon Cornbread.

Recipe (serves 9)
2T flax seed Blue Ribbon Cornbread, ground
6T water
1c all-purpose flour
1c cornmeal
1/4c sugar
4t baking powder
3/4t table salt
1c soy milk
1/4c canola oil

  1. Adjust oven rack to middle position; preheat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
  2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
  3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
  4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
  5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
  6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

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