Cornbread

• 1 cup cornmeal
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 Tablespoon salt
• 1/4 cup sugar
• 2 Tablespoons flax seed
• 1 cup warm water
• 1/3 cup oil

Mix the flax and water, stir and let sit a couple minutes. Mix all the dry ingredients. Pour all the wet ingredients into the dry ingredients and stir until mixed and consistent.

Pour batter into an oiled and floured glass baking dish, or an oiled cast iron pan. Bake 25 mins at 350°F.

I served mine with Navy beans and greens. And lots of vegan butter. It’s a little crumbly right out of the oven, but will set up if you let it cool for 10-15 minutes.