Dana Sly’s Blue Ribbon Vegan Cornbread

It's not nice to fool Mother Nature - but it sure is delicious!

I take no credit for this, except for the fact that I was smart enough to try it out. This recipe was created by 4-H wunderkind, Dana Sly from Sioux City Iowa, at the tender age of 11 years. According to internet legend, she won a blue ribbon at the Iowa State Fair for this vegan delight. I imagine some knowledge of organic chemistry led her to the discovery of ground flaxseed as a substitute for the protein in eggs as a coagulant and binder. Cook’s Illustrated was so impressed with her recipe, they published it in 2005.

I have to admit, I was totally skeptical as are most non-vegans when faced with food that usually contains butter and eggs – I figured if it turned out to be a dry yellow brick, I could always use it to smash some windows during an animal rights protest. But this cornbread was moist, with a crispy crust and a tender crumb.  I suppose it is not very vegan if you slather it with loads of butter and honey, which really were not necessary, but still dang delicious. Next time I make it, I will try adding fresh corn kernels and green chiles, and probably some cheese. Clearly, I lack the discipline to be a real vegan.


No animals were harmed in the making of this cornbread

tablespoons ground flax seed

tablespoons water

cup all-purpose flour

cup cornmeal

 cup sugar

teaspoons baking powder

teaspoon table salt

cup soy milk

cup canola oil

  1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
  2. Grind the flax seed in a spice or coffee grinder until it is powdery.

    Flax your muscles!

  3. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.

    Flax sauce!

  4. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
  5. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
  6. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

    Batter up!

  7. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

One thought on “Dana Sly’s Blue Ribbon Vegan Cornbread

  1. Pingback: Vegans Are Just Alright With Me | Eating Disorderly

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s