Name: Recipe for Tender Whole Grain Cornbread
Prep time: 10 minutes
Cook time: 20-30 minutes
Total time: 30-40 minutes
Yield: 12 servings
Cuisine: Bread
Ingredients: 1 unsweetened soy milk; 1 golden flax meal; 3 applesauce; 3 maple syrup; 1 lemon juice; 1 fine whole grain cornmeal; 1/2 white whole wheat flour; 1/2 whole wheat pastry flour; 1 baking powder; 1/2 salt

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Total Time: 30-40 minutes

Recipe Ingredients

1 cup unsweetened soy milk
1 tablespoon golden flax meal
3 tablespoons applesauce
3 tablespoons maple syrup
1 tablespoon lemon juice
1 cup fine whole grain cornmeal
1/2 cup white whole wheat flour
1/2 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt

Preheat oven to 400°F.
Prepare muffin pans or an 8-inch square dish, preferably with nonstick cooking spray or silicone.
Mix the first 5 ingredients together and set aside.
Combine all dry ingredients.
When the oven is fully heated, mix wet and dry ingredients together just enough to moisten.
Bake 25 minutes (8x8-inch pan) or 20 minutes (muffins), until bread starts to brown on the edges and a toothpick inserted in the center comes out clean.

NOTE: If your baking powder is old or has been around moisture, it will not work as well, so it is important to always use fresh baking powder. Buy it in smaller containers if you don’t use it often.