Skillet Cornbread

If someone gave you a piece of this cornbread and you didn’t know it was vegan, you’d never guess. Seriously. I’m not vegan, and I love cornbread, and there’s virtually no discernible difference between this recipe and cornbread made with milk and eggs. It’s kind of amazing. (I only wish I invented this recipe. Apparently it’s from Cook’s Illustrated, but I found it here.)

The trick here is the flaxseed, and though you might have a do a little hunting to find it, it’s totally worth it. (Plus it’s really healthy and adds a nice crunch and nuttiness to breads.) When you boil it in a little water for a few minutes, it becomes this weird, gummy mass that makes the best egg substitute (at least as far as binding properties) I’ve ever seen. It looks a little disgusting, but it’s damn near magical.

This is a great recipe for barbecues, picnics, or any summer get-together. Go ahead and add some fresh corn or a can of diced chile to this recipe, if that’s your thing. If you have leftovers, dry out the cubed bread in a 250-degree oven, and toss with lime juice, a little oil, and chopped vegetables for a great salad. You can make this in a baking pan, but it’s best done in a cast-iron skillet, so go get one if you don’t have one already. They’re cheap, and even if you only use it for cornbread – which you shouldn’t, but still – it’s money well spent.

COST PER SERVING: 50 cents, or even cheaper if you’re buying everything from bulk bins.

Ingredients

• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1 cup all-purpose flour
• 1 cup cornmeal
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup soy milk
• 1/4 cup vegetable or canola oil
• 1/4 Cup Sugar

Method