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Recipe Card
Cornbread
ingredients
- 3 tablespoons flaxseed meal or ground flaxseeds
- 1 1/2 cups cornmeal
- 1 1/4 cup all purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cup unsweetened plain non-dairy milk (such as oat or almond)
- 1/2 cup Wesson Canola Oil, plus more for greasing the baking dish
- 3 tablespoons pure maple syrup
- 1/3 cup pickled jalapeños, chopped
- 1/2 medium red onion, finely diced
- 2 tablespoons cilantro, minced
Compound Butter
ingredients
- 1/4 cup Wesson Plant-Based Original Butter
- 3 sun-dried tomatoes, finely chopped
- 1 pickled jalapeño, chopped
- 1 tablespoon cilantro, minced
- 1/2 teaspoon pure maple syrup
- Fine sea salt and freshly ground black pepper, to taste
Method
Step 1
Preheat oven to 375°F. Lightly grease an 8x8-inch baking dish. Set aside.
Step 2
In a medium bowl, combine the flaxseed meal with ½ cup water. Let stand while you prep the rest of the ingredients, 5 to 10 minutes. It should thicken and become a bit gelatinous – this mixture is known as a “flax egg”.
Step 3
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper.
Step 4
To the flaxseed mixture, add the milk, oil, maple syrup, jalapeños, onion, and cilantro. Whisk to combine. Pour this mixture into the cornmeal mixture and fold to combine, just until the batter comes together – do not over mix.
Step 5
Transfer to the prepared baking dish. Bake until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few crumbs, 30 to 35 minutes. Cool the cornbread for at least 15 minutes before slicing.
Step 6
While the cornbread is baking, make the butter. Combine all the ingredients in a small bowl and mash with a fork until incorporated. Chill until ready to serve.