This is the BEST CORNBREAD RECIPE I have ever baked. No eggs. No oil. No banana. No applesauce. It has something special in the batter to keep it moist and springy like a good cornbread is suppose to be.

HERE'S ALL IT TAKES

1 1/2 cups plain unsweetened soymilk

1 1/2 tablespoons vinegar

2 tablespoon ground flaxseed

6 tablespoons water

1/4 cup silken tofu

1 1/2 cups cornmeal

1/2 cup whole wheat pastry flour

2 teaspoons aluminum-free baking powder

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon baking soda

Bake at 450ºF for 20-25 minutes in an 8-inch by 8-inch silicone baking pan, no need for greasing the pan. Turnout onto cooling rack to cool before cutting. Never cut baked good while in the silicone bakeware.

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