Vegan and GF Cornbread

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2 tablespoons flax meal, divided 1 cup fine ground yellow cornmeal 1 cup gluten free all purpose flour* 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup nondairy milk (room temperature) 1/2 cup vegan butter, melted 1/4 cup maple syrup 1 1/2 tablespoon lemon juice

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Prep

Off-white Section Separator Rounded Banner With Dots Preheat oven to 350˚F/180˚C. Lightly grease a 9x9 inch baking dish. In a small bowl, stir together 1 tablespoon of flax meal with 2 ½ tablespoons of water. Let sit for 10 minutes, until the flax absorbs the water. 1a

Dry Ingredients

Off-white Section Separator Rounded Banner With Dots In a large mixing bowl, stir together cornmeal, gluten free flour, baking powder, baking soda, salt and remaining 1 tablespoon of flax meal. 1b

Wet Ingredients

Off-white Section Separator Rounded Banner With Dots In a separate bowl, whisk together milk, maple syrup, flax "egg" (flax + water), lemon juice and melted butter. 2

Stir Together

Off-white Section Separator Rounded Banner With Dots Using a spatula, stir the wet ingredients into the dry ingredients until combined. Don't overmix the batter – just whisk until there are no big lumps of flour. The less mixing, the fluffier your cornbread will be! 3

Pour

Off-white Section Separator Rounded Banner With Dots Let the batter sit for 15 minutes, then pour into prepared baking dish. 4

Bake and rest

Off-white Section Separator Rounded Banner With Dots Bake for 33-36 minutes until golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let cool before slicing. If you slice it too soon, it will be pretty crumbly. 5

Not gluten free? Sub the gluten free all purpose flour with an equal amount of regular all purpose flour! Serving suggestions: I love serving a warm slice of cornbread with a sizable pat of (vegan) butter and a hefty drizzle of maple syrup. Let the batter sit: in the recipe instructions, we note to let the mixed batter to sit for 15 minutes before baking. This allows the flax meal to absorb the liquid in the batter, which results in a fluffier, less dense cornbread.

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Enjoy!

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