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Mag's Favorite Corn Bread


3 tbsp flaxseed meal + 1/2 cup + 1 tbsp water, soaked for 15 min. (Used above)

1 cup yellow corn meal

1/2 cup whole wheat flour

1 generous tablespoon almond flour

1/2 cup oat flour

1 tablespoon baking powder

1/4 teaspoon sea salt

1/3 cup coconut or raw cane sugar

1 cup oat milk

1/3 cup unsweetened applesauce

1 tablespoon oil (optional)

1 tablespoon lemon juice

3/4 cup frozen corn, thawed (optional)

Pre-heat oven to 400 degrees. Line an 8 x 8 inch square or 9" round or similar size cake pan with paper, spray it with oil, or use silicone.

Instructions 1. Mix the dry ingredients in a big bowl. That's the corn meal, flours, sea salt, sugar in a large bowl. Sift in the baking powder, which can clump. If you don't have a sifter, pour it into your palm and rub your clean, dry hands together over the bowl. Stir well.

2. In another bowl, which can be smaller, mix the milk, applesauce, oil, lemon juice, and your pre-made flaxseed egg substitute, which has been soaking for 15 minutes by now.

3. Now fold wet ingredients into dry ingredients. Stir until everything's is smooth, but don't over stir or use a mixer. Add the corn last, if using, and stir until distributed throughout the batter.

4. Pour into a sprayed, paper lined, or silicone cake pan. Bake on the middle rack for 25-30 minutes or until a toothpick stuck into the middle comes out clean.

For a spicy variation, add shake or two of hot or regular chili powder!

Serve with our Quick and Easy One-Pan Chili!

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