This cornbread is quick and easy!  Add corn and chipotle peppers for extra flavor.

NOTE: I recommend White Lily Self-Rising Cornmeal for superior cornbread.

Ingredients

• 2 C self-rising cornmeal
• 1 1/2 C non-dairy milk
• 1/4 C olive or vegetable oil
• 2 T ground flax seed
• 6T water
• 1/2 cup corn, fresh or frozen (optional)
• 1-2 chipotle peppers in adobo sauce (optional), minced (Remove and discard the seeds before mincing.)

Preparation Steps

1. Preheat oven to 425 degrees.
2. Spray 10 ” cast iron skillet** with vegetable spray and place in oven to heat while preparing mix.
3. Heat water in small saucepan over high heat until boiling.
4. Whisk in ground flax seeds and turn heat to low. Continue whisking until mixture thickens (approximately 2-3 minutes.)
5. Remove flax mix from heat and mix with remaining ingredients  in a medium-size mixing bowl. (Note: the flax mix will be extremely gooey. Thoroughly incorporate)
6. Remove preheated skillet from oven (HANDLE IS HOT!).
7. Pour cornbread mix into skillet and bake in oven until toothpick inserted in center comes out clean and edges are nicely browned.

** You can use an 8 X 8 baking pan.

See our recipe for Red Beans and Rice   as a perfect complement to this cornbread.