Baby Blue Skillet Cornbread

This cornbread contains ultra-healthy Bow & Arrow Brand blue corn. It’s high in protein, energy-building, supportive to the liver, and tri-doshic (an Ayurvedic term meaning “good for all body types”). But it’s not just healthy—your whole family will love this delicious treat!

• 2 tablespoons flax meal (ground flaxseed)
• ¼ cup water
• 1 tablespoon apple cider vinegar
• 1 1/3 cups nondairy milk
• 1/3 cup oil (non-virgin olive, melted coconut, or sunflower)

Dry Ingredients:

• 1 cup Bow & Arrow Brand blue cornmeal
• 1 cup whole wheat pastry flour
• 2/3 cup coconut sugar
• 1 tablespoon baking powder
• ½ teaspoon EACH: sea salt and baking soda

Instructions:

1. Preheat the oven to 400°F. Place a large (12-inch) iron skillet in the oven to warm it while you’re making the cornbread batter.
2. Combine the flaxseed meal with the water in a small bowl and stir. Set aside for at least five minutes, or until gooey.
3. In another small bowl, combine the vinegar and milk. The vinegar/milk bowl will also need to sit for five minutes.
4. Combine the dry ingredients in a medium bowl. Whisk or stir well, until thoroughly combined. Set aside.Combine the flax mixture with the vinegar/milk mixture. Stir well, then whisk in the oil. Once the wet ingredients are very well combined, stir into the dry mixture. Combine well, but do not over-mix.
5. Remove the skillet from the oven (using good hot pads—let’s have a happy ending to this story) and coat or spray lightly with oil. Pour the batter into the skillet and smooth out the top. Bake for 25-30 minutes, or until a knife inserted in the center comes out clean. Enjoy your warm cornbread with a little margarine.

Makes 10 servings