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Saturday, April 14, 2012

Poppy-Seed Cornbread

Poppy-seed Cornbread
Serves 8
Takes about 40 minutes

This is not your traditional cornbread.  I add flaxseed and agave syrup, along with poppy seeds, to insure that it stays moist enough (vegan cornbread can sometimes be too dry).  I prefer whole wheat flour but if you want to use white flour, go right ahead.  The cornbread pairs nicely with southern style food or stews.

1 ½ cups cornmeal
1 cup whole wheat flour
1 tbsp baking powder
1 tbsp ground flaxseed
1 tsp salt
¼ cup canola or vegetable oil
¼ cup agave or maple syrup
¾ cup + 2 tbsp soy milk
2 tsp lemon juice
2 tsp poppy seeds
½ cup frozen, partially thawed, corn kernels

1. Preheat the oven to 400 degrees.
2. Mix together all the dry ingredients in a bowl.  Add the oil, agave, soy milk, and lemon juice and stir well to incorporate.  Stir in the poppy seeds and corn kernels.  Transfer the entire mixture to a 10-inch oven-safe skillet and smooth over the top with a spatula or spoon.
3. Bake for 20 minutes or until a toothpick can be inserted and removed cleanly.  Allow cornbread to cool for about 10 minutes before serving.  Cut into wedges to serve.

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