Cranberry Rosemary Cornbread
The most flavorful and moist cornbread. The rosemary and cranberries compliment each other perfectly.
Prep Time: 00:25
Cook Time: 00:25
2 tbsp ground flax seed
6 tbsp water
3/4 cup + two tbsp unbleached all - purpose flour
1 1/4 cup cornmeal
1/2 tsp salt
2 tsp baking powder
1/2 cup + two tbsp dried cranberries
1 1/2 tbsp chopped fresh rosemary
1/2 cup organic maple syrup
1/4 cup canola oil
1 tsp apple cider vinegar
3/4 cup almond, soy, or cashew milk
1Preheat oven to 425F
2Prepare the flax egg by combining ground flax seed with 6 tbsp water. Stir and set aside.
3In a large bowl, mix all dry ingredients, including cranberries and rosemary.
4In a small bowl, mix together all wet ingredients, including the flax egg.
5Add the wet ingredients to the dry ingredients and stir to combine.
6Grease an 8x8 baking dish or a muffin pan. Pour batter into the baking dish.
7Place in the oven and bake for 20-25 minutes. After 20 minutes, check to make sure they are done by inserting a toothpick in the center. If it doesn't come out clean, bake for another 5 minutes. If you choose to make muffins instead, the baking temperature and time will vary (bake 15-20 minutes at 350F).
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