Like Lala’s Cornbre

My Lala made some of the best food. Other than her biscuits, the corn bread she made was always one of my favorite things. I would spread some grape jelly on or eat a piece with blackeyed peas and greens. Lala used to put her cornbread in a cast iron skillet to cook. I do not have one yet but I’m sure that makes the cornbread even better.

This recipe is for a version that is not cakey- like so many recipes that include flour. I like mine with just the corn meal- like Lala used to make it!

Ingredients:
-2Tbs ground flax
-6Tbs hot water
-2 c cornmeal
-1/2 tsp salt
-4 tsp baking powder
-1 1/4 c milk (i used almond but soy, hemp, etc. would be fine)
– 1/4 c canola oil

Directions:
– preheat oven to 425
– prepare a baking dish or skillet for baking (I sprayed a Pyrex dish)
-use a fork to combine the flax and hot water- whisking with fork until thick. Set aside.
– combine all the dry ingredients in a bowl.
– mix the flax mixture (flax egg) with all the wet ingredients.
-pour the wet into the dry and mix just until moistened.
– add any extra ingredients (optional)
-pour into dish and top with anything you want (topping is optional)
– bake for 30-40 minutes or until golden brown and crispy on the edges.

Serve with jams, vegan cheese or butter, beans, soups, chili, or fruit for breakfast.

This cornbread is also great poured onto a chili bake or as corn cakes cooked in a pan or the griddle.