1 Tbsp ground flax seed
2 Tbsp water
1 cup whole wheat flour or gluten free multi-purpose baking
1 cup cornmeal
4 tbsp sugar (or other Natural sweetener)
5 tsp baking powder
1 tsp salt
1 cup water
1 Tbsp olive oil
Optional to add after everything is mixed together:
1/2 cup jarred or fresh jalapeño
1/2 cup chopped onion
1/2 cup corn
1/3 cup Daiya cheddar shreds
Preheat the oven to 375°. Pour 1 Tbsp olive oil in baking pan. I use a 9 inch round cake pan. I put it in the oven to heat the oil while I mix up the rest.
Mix together water and flax and allow it to sit for a few minutes. Mix together flour, corn meal, sugar, baking powder & salt. Add flax mixture and the cup of water and olive oil to the dry mixture.
Once everything is mixed together, I like to add about 1/3 cup of vegan cheddar or mozzarella cheese (or a mixture of the 2), fresh or jarred jalapeños (approx 1/2 cup), chopped onion (approx 1/2 cup) and sometimes even corn. Mix this all together and pour into the hot pan. Bake in the oven for 30-35 minutes until the edges are brown. You can also do muffins and would only need to cook those for about 25 minutes.
Good to Know:
These will keep in the refrigerator for about 6 days and heat up very well. Microwave for a few seconds or toast in the oven or toaster oven for a few minutes until heated thoroughly.