The World's Best Cornbread Recipe and Faces in Places

Oh, the wonderful trusty old Internet. I was looking for a cornbread recipe and here it is.

KosherBlog.  It won the blue ribbon competition at the Iowa State Fair and I've been told they really know their corn. And I really loved the taste, the texture, just everything.

The recipe has been all over the internet, so I take the liberty to reprint it here:

DANA SLY’S BLUE RIBBON VEGAN CORNBREAD
Serves 9

2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil

   1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
   2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
   3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
   4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
   5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
   6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

Here's a close up of the crumb:

We also brought a new sink home from our architectural rescue center. You see, we rescue everything, old books, fabric, furniture, you name it.

Look at this little face staring at us when we searched the aisles:

We just had to bring him home. Brushing teeth will never be boring again!

Enjoy your weekend everyone.