Hey, guys! Welcome to the weekend! I’ve been keeping myself plenty busy lately with recipe testing, blogging, working out and chasing after my busy-busy 20 month old. Life is good.
Today’s recipe would be the perfect companion for that chili you’ll be making on Super Bowl Sunday. Cornbread! I like my cornbread warm, slightly sweet and dipped into whatever soup I’ve made to go along with it (or on its own, topped with a little honey!).
This whole-grain recipe is a cinch to whip up and takes about 30 minutes to bake. It is also vegan and lower in sugar and fat than many other traditional recipes out there.
Winter’s not going anywhere for awhile yet. So, this will be a good recipe to have on hand for all those wintery soups we have left to make. It pairs super well with chili, but I’ve also loved it paired with my Vegetable Lentil Soup with Fresh Basil. I encourage you to give it a try!
Whole Grain Cornbread
A slightly sweet cornbread--the perfect complement to your favorite chili.
- 1 cup whole wheat flour
- 1 cup cornmeal
- 5 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 2 flax eggs (2 tbsp ground flaxseed + 1/3 cup warm water)
- 1 1/4 cup unsweetened vanilla almond milk
- 3 tbsp avocado oil (Canola or a light olive oil would work as well)
Prepare flax eggs in a bowl and set aside.
Combine all dry ingredients in a bowl.
Add almond milk and avocado oil to flax eggs.
Pour wet ingredients into the dry and mix until combined.
Pour into a greased 8"x8" pan.
Bake for 30 minutes or until a toothpick comes out clean. Serve warm.