Yummy pareve cornbread

[wrenb]

While I do not keep kosher as strictly as your average Orthodox Jew, I do keep some aspects. I do not mix milk & meat and I don't eat treif. This can be a bit of a problem when you're married to a Texan who loves chili. Meat chili, when made to the proper spiciness, needs something to cut the heat. It needs cornbread.

I have often used a vegan cornbread recipe developed by an 11-year old 4-H girl from Iowa (available from Cooks Illustrated if you have a login there). But tonight I didn't have any soy milk, nor did I have any baking powder. So I started making substitutions. I was amazed that it came out tasty!

2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C coarse ground cornmeal
1/4 C sugar
4 tsp. baking powder or 1 tsp baking soda (bicarb) and 2 tsp cream of tartar
3/4 tsp. table salt
1/2 C vegetable shortening
1 C water
1 large dessert spoon honey (~ 2 Tbsp)

1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch cast iron frying pan 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, cornmeals, sugar, baking powder, and salt until well-combined.
4. Rub in the shortening.
5. Add the ground flax seed mixture, honey, and water to the flour mixture. Beat just until smooth (do not overbeat.)
6. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool for a few minutes, then serve underneath chili.