We procured the meat from Oakland Bay and it tasted like candy. Sweet, moist, and every bite leaving you begging for more. It was only appropriate to accompany such a treat with cornbread and salad. Previous attempts at vegan cornbread have been unsuccessful. It was boring, dry and lacking a sweet kick that I associate with cornbread.
My favorite nonvegan recipe is full of dairy and yet I was dreaming of eating that sweet, moist bread while the brisket smoked on the porch. I have grown considerably in my vegan baking since my first cornbread attempt and decided to give it another shot. I even decided to cut the sugar and white flour to increase the health profile. It was a blessed day because it was incredible. Topped with a little butter and honey, the whole meal was one we wished we could have repeated as soon as we finished.
Preheat oven to 425°F. Coat 8 inch square pan with oil or cooking spray.
Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt until well-combined. Add the ground flax seed mixture, maple syrup, soy milk, and canola/coconut oil to the flour mixture. Beat just until smooth (do not overbeat.)
Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
