This recipe was published in Cook’s Illustrated 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.
Recipe (serves 9)
2T flax seed, ground
1c all-purpose flour
4t baking powder
3/4t table salt
1c soy milk
1/4c canola oil
- Adjust oven rack to middle position; preheat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
- 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.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
- Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
- Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
- 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.