As a new vegan reworking your old recipes can be a difficult process. You have to find the right substitutes for your old non-vegan ingredients, this can be filled with pitfalls of disappointment when the finished product doesn't turn out just the way you want. This took some time and effort but the cornbread tastes just like I remember from my pre-vegan days. :) Recipe Adapted from Southern Buttermilk Cornbread recipe in Betty Crocker's New Cookbook
1 1/2 cup Organic Corn Meal
1/2 cup Unbleached All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Baking Soda
2 Tablespoons ground Flax Seed
6 Tablespoons hot water
1/4 cup Demerara Sugar
1/4 cup Light Olive Oil
1 1/2 cup So Delicious Unsweetened Coconut Milk
1/2 Tablespoon Lime Juice
Preheat oven to 450 degrees. Combine corn meal, flour, baking powder, salt, and baking soda in a medium sized mixing bowl, then set aside. Stir ground flax seed into hot water and let sit for a few minutes, while you grease a 9x9 square baking pan. Add demerara sugar into the flax mixture and stir to dissolve sugar crystals. Add remaining liquid ingredients and pour into the corn meal. Whisk until well combined and pour batter into prepared pan. Place pan in oven and bake for 30 minutes or until toothpick comes out clean. When done invert cornbread onto wire rack and let cool for at least 10 minutes before slicing.
Now, typically I will be posting pictures with my recipes, but I didn't get a picture before everyone grabbed a slice. Better luck next time.