A humble cornbread for fasting days, tender from coconut milk and barely sweet with maple. It comes together in one bowl and bakes while the rest of supper finishes.
Cornbread
A tender, golden cornbread made without dairy or eggs, sweetened with a touch of maple for the fasting table.
Servings 9
Ingredients
For the cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 tsp sea salt
- 3 tsp baking powder
- 1 tbsp maple syrup
- 1 flax egg (see note below)
- 1 cup coconut milk
- 1/3 cup melted margarine
For the flax egg
- 1 tbsp flaxseed meal (ground flaxseed)
- 2 1/2 tbsp water
Method
- Make the flax egg: stir together the flaxseed meal and water in a small dish and let rest 5 minutes to thicken.
- Combine the cornmeal, flour, sea salt, and baking powder together in a bowl.
- In a separate bowl, combine the maple syrup, flax egg, coconut milk, and melted margarine.
- Pour the wet ingredients into the dry ingredients and gently whisk to combine.
- Pour into a greased 8-inch pan.
- Bake in a preheated 425 degrees F oven for 18 to 20 minutes, until golden and gently browned on top.