Life is all about compromise.
I like “The Biggest Loser.” Matty B doesn’t. Matty B loves pizza. I think it’s super unhealthy. But we compromise. On Biggest Loser nights, he’ll watch with me as long as pizza is involved. And if truth must be told, 90% of the time I’m eating pizza too. I was never good at standing up to peer pressure.
Matty B despises whole wheat pasta. I love it. As long as it’s covered in Parmesan, the kids don’t care. So we switch off. 50/50. (Ok, that’s a lie. It’s more like 70/30 in favor of WW, but someone’s gotta look out for Mr. French Fries and Bean Burritos Are An Acceptable Meal.)
Rice is also an issue.
Surely it’s no surprise to you that I’m a brown rice proponent. Certainly you know Matty B well enough to know that his refined palate prefers white rice. As long as it’s covered in soy sauce, the kids don’t care.
So I make both. It sounds worse than it is. I usually make a pot of brown rice on Sunday to use in my lunches for the week, so if we’re having rice for dinner, I just grab a cup of that. Problem solved.
Cornbread, however, is another story. I’m NOT making two batches of cornbread for one meal. And switching off doesn’t really work because we don’t have it often enough to remember whose “turn” it is. I’m conniving enough that I would always insist it was my turn.
Besides, is there that much of a difference in cornbread recipes? Oh friends. The recipe Matty B likes is found on the box of cornmeal. It’s more like corn cake than cornbread. Chock full of butter, eggs and milk, it’s a vegan nightmare. The real clincher? The recipe calls for more sugar than cornmeal. True. Is it delicious? For sure. Is it dessert? Affirmative.
The cornbread recipe I like uses coarse cornmeal, no sugar and applesauce in place of butter. I’m pretty sure that the last time I made this cornbread Matty B gagged and then covered his piece in honey. Admittedly, it doesn’t really rise and it’s kinda chewy. Sigh.
There’s got to be a compromise.
I may have found it.
This cornbread is vegan, light and fluffy.
It’s slightly sweet with plenty of cornmeal crunch. And who wouldn’t want to eat a little cornbread man?
Matty B liked it. I loved it. As long as it’s covered in honey the kids don’t care…
2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil
Heat oven to 425. Combine water and flax seed. Set aside to “gel”. Presto, it’s your egg.
Combine together the flour, cornmeal, sugar, baking powder, and salt.
Add the ground flax seed mixture, soy milk, and oil to the flour mixture. Beat just until smooth.
Pour into muffin tins or gingerbread man molds (if you’re cool like me). Bake for 15 ish minutes, or until a toothpick inserted in the middle comes out clean.