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.

Ingredients:

                                                                                              

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.