Broa de Milho (Cornbread)

Ingredients

• 2 cups Cornmeal (coarse)
• 1 cup All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 cup Dairy-Free Milk (e.g., Almond Milk)
• 1/2 cup Applesauce (unsweetened)
• 2 tablespoons Flaxseed Meal
• 6 tablespoons Water
• 1/4 cup Olive Oil

Instructions

1. 1Preheat your oven to 375°F (190°C). Lightly grease a baking pan with a small amount of the 1/4 cup of olive oil.
2. 2In a large bowl, combine the 2 cups of coarse cornmeal, 1 cup of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well mixed.
3. 3In a separate medium bowl, first combine the 2 tablespoons of flaxseed meal with the 6 tablespoons of water and let it sit for 5 minutes. Then, add the 1 cup of dairy-free milk, the 1/2 cup of unsweetened applesauce, and the rest of the 1/4 cup of olive oil to the bowl. Whisk these wet ingredients together until they are smooth.
4. 4Pour the wet ingredients from the medium bowl into the large bowl containing the dry ingredients. Use a spoon or spatula to mix everything together until it is just combined; be careful not to overmix, as a few small lumps are acceptable.
5. 5Pour the batter evenly into the prepared baking pan. Bake for 35 to 40 minutes in the preheated oven at 375°F (190°C), until the top is golden brown and a toothpick inserted into the center comes out clean.
6. 6Let the broa de milho cool in the baking pan for 10 minutes before slicing and serving. This cooling time allows the cornbread to set properly.

Substitutions

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