Blue Ribbon Cornbread

A few nights ago was a master cooking disaster. After valuable time and money was spent on meal creation, I found myself with a pot bottom so burnt that it is still soaking in my sink. I am not sure it is salvageable. My intention was a cozy fall dinner of spicy vegetarian chilli and cornbread muffins. I basically want to forget the chilli ever happened but oh my, the cornbread was divine. Turns out the recipe won big at the Iowa state fair and that works in my book. Crumbly, full of moisture and just sweet enough.

Makes 12

4 Tbsl Ground Flaxseed

12 Tbsl Water

2 Cups Whole Wheat Pastry Flour

2 Cups COrnmeal

3/4 Cup Brown Sugar

8 Tsp Baking Powder

1 1/2 Tsp Salt

2 Cups Soy Milk

1/2 Cup Canola Oil

Preheat oven to 425 and line 12 muffin tins. Bring water to a boil in a small saucepan, add the flax and reduce to low. Let simmer fir 2 minutes or until thickened stirring occasionally and set aside.

Whisk together flour, cornmeal, sugar, baking powder, and salt until just combined. Add the flax mixture, soy milk and canola oil and whisk until just smooth.

Spoon batter evenly into tins and bake for 17-20 minutes until a toothpick inserted comes out clean.



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