Blue Ribbon Vegan Cornbread

Servings: 4

2 Tablespoons ground flax seed
6 Tablespoons boiling water
1 cup non-dairy milk of your choice
1/4 cup safflower oil or ¼ c. applesauce
1 cup whole wheat pastry flour or oat flour
1 cup cornmeal
1/4 cup organic cane juice crystals
4 teaspoons Rumford aluminum free baking powder or (8 tsp. EnerG baking powder)
3/4 teaspoon salt
1/4 cup frozen corn, thawed (optional)

1. Preheat oven to 425°F.
2. In large mixing bowl, combine flax seed meal and boiling water. Add the non-dairy milk and oil.
3. In separate bowl combine the flour, cornmeal, sugar, baking powder, and salt.
4. Add the dry ingredients all at once to the wet ingredients along with the thawed corn. Stir briefly to combine ingredients but do not over mix.
5. Pour batter into greased or sprayed 8” or 9” square baking pan. Bake at 425°F for 20 minutes or until done.