Vegan Cornbread

Ingredients

• 2 tablespoons chia seeds
• 5.5 ounces grams cornmeal (about 1 cup)
• 4.4 ounces all-purpose flour (about 1 cup)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 cup soy milk
• 1 tablespoons nutritional yeast
• 2 tablespoons coconut oil (melted)
• 1 tablespoon lemon juice
• 1 tablespoon coconut oil

Instructions

1. 1
   Preheat the oven to 425 degrees F (220C).
2. 2
   Put the chia seeds in a clean spice grinder and grind until they're a fine powder.
3. 3
   Sift the cornmeal, all-purpose flour, baking powder, baking soda, sugar, salt and ground chia seeds together. Whisk the sifted flour mixture to distribute evenly.
4. 4
   In a separate bowl, whisk together the soy milk, nutritional yeast, 2 tablespoons of coconut oil, and the lemon juice until evenly combined.
5. 5
   Dump the wet ingredients into the dry ingredients and fold the mixture together until combined and free of large lumps (do not overmix).
6. 6
   Heat an 8-inch cast-iron skillet over medium heat until moderately hot. Add the coconut oil and swirl around the pan to coat every surface (including the sides)
7. 7
   Pour the batter into the pan and smooth off the top. Put the pan in the oven and bake until the top is golden brown and a toothpick inserted into the center comes out clean (about 25-30 minutes).
8. 8
   Remove the cornbread from the oven and transfer the cornbread to a cooling rack to cool for at least 10 minutes. You can let it cool completely or serve it warm.