A hearty, slightly sweet cornbread with plenty of antioxidants from blue corn.
Yields 10 slices; per slice: 92 calories, 2.2 g fat, 261 mg sodium, 16 g carbohydrates, 1.9 g fiber, 7 g sugar, 1.4 g protein
Yield: 1 loaf; 10 slices
1.5 cups blue corn meal
1/2 cup unbleached all purpose (or whole wheat) flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water)
1/3 cup agave nectar or maple syrup (honey for non-vegan)
( 1/2 cup unsweetened applesauce
1 Tbsp extra virgin olive oil
1/2 tsp vanilla extract
1 cup unsweetened almond milk or other non-dairy milk
Preheat oven to 350 degrees F.
Combine all dry ingredients (corn meal, flour, salt, baking soda, baking powder) in a large bowl.
Prepare flax "egg" by adding flaxseed and water and letting it set for a few minutes. Then add agave nectar, applesauce, unsweetened almond milk and vanilla extract and whisk.
Add wet ingredients to the dry bowl and mix until just combined. Transfer batter to a parchment-lined or lightly greased loaf pan (or a 12-cup muffin pan).
Bake muffins 20-24 minutes. Bake a loaf for 45-55 minutes or until golden brown and a toothpick or knife inserted comes out clean. Cool slightly before slicing and store leftovers in an airtight container for up to a few days.