This cornbread was a surprising hit with my family. I don’t usually buy mixes to make baked goods for my family but this time I didn’t want a five pound bag of cornmeal sitting around getting stale when goodness only knows when I’d get around to making cornbread again so I bought a couple of Pillsbury Mixes.
I had some milled flaxseed going begging in the cupboard because I had bought it to try to add some fiber into my allergic dog’s food and he was allergic to that so I was thrilled to see milled flaxseed on the list of things that made a good substitute for eggs. I hadn’t tried oat milk as a substitute for milk yet but it seemed like a good combination with the corn and flaxseed so I picked up a carton of that.
This cornbread had a delightfully nutty taste and was very light and airy. I like to bake my cornbread in my cast iron skillet. Doing that reminds me of my childhood and it gives the cornbread a nice crust.
Egg and Dairy Free Cornbread
Your favorite cornbread recipe or boxed mix
For each egg substitute:
1 TBS milled flaxseed (you can grind whole flaxseed up in your coffee grinder)
3 tablespoons hot water
Beat with a whisk or fork until the mixture has the consistency of eggs and has doubled in volume. You can do this in a blender too.
For the milk substitute:
oat milk, soy milk, almond milk, etc
To the wet ingredients in the recipe add:
½ tsp baking soda
1 TBS vinegar
Mix per the directions given and bake as usual. Easy peasy!
