I love cornbread! But I don't ever think to make it, which is a total shame because there's so much to love!
First of all it's so versatile. You can make it sweet or savory and pair it with a ton of dishes. Secondly it's so portable. Just wrap up a chunk in a napkin and you've got the perfect snack for your commute or the 3 o'clock tummy grumbles. Thirdly, it's so pretty! All yellow and golden, I like to call it the sunshine snack.
I'd love to show you a picture of my sunshine snack, but unfortunately I didn't snap a picture before hacking it up and freezing it (to enjoy for weeks to come). So please look to flickr user dongkwan's picture for inspiration (but not actual representation).
Ingredients
1 cup non-dairy milk
1 tablespoon apple cider vinegar
3 tablespoons ground flax seed
6 tablespoons water
1 cup corn meal
1 cup all purpose or spelt flour (I use spelt)
1 teaspoon salt
2 tablespoons baking powder
3 tablespoons brown sugar
1/4 cup dried cranberries (sweet version) or 1/4 cup deseeded, chopped jalapeno (savory version)
Method
Preheat oven to 425 degrees Fahrenheit. Lightly grease square baking dish or large cast iron skillet.
Combine milk and vinegar in a bowl and set aside to curdle.
Whisk together flax and water and set aside to thicken.
Stir together cornmeal, flour, salt, baking powder and sugar. Add in milk mixture and flax seed mixture. Stir until just combined.
Add in cranberries or jalapeno and stir to distribute through the batter.
Pour into baking dish and bake for 40 minutes or until golden brown and an inserted toothpick comes out clean.
Serve with a pad of non-dairy butter.
Image via dongkwan's Flickr.