Vegan Cornbread Recipe Cast Iron Skillet
User Reviews
5
Vegan Cornbread Recipe Cast Iron Skillet
Description
The Vegan Cornbread Recipe starts with a flaxseed gel made by simmering ground flaxseed in water, which mimics the binding properties of eggs. The dry ingredients—cornmeal, all-purpose flour, sugar, baking powder, and salt—are mixed separately and then combined with the soymilk, vegetable oil, and flaxseed mixture. The batter is stirred just until combined to avoid overmixing, preserving a tender crumb.
Pouring the batter into a well-greased cast-iron skillet ensures even cooking and develops a golden crust from the heat-retention properties of cast iron. Baking occurs at 425°F for about 20 minutes until a toothpick inserted in the center comes out clean. Letting the cornbread cool for several minutes before slicing helps it hold together and makes serving easier.
This cornbread can be made with additional mix-ins like fresh corn or diced chilis if desired. The skillet imparts a rustic crust that contrasts the soft interior, making it a satisfying accompaniment for stews, soups, or barbecues.
Ingredients
- 2 tablespoons ground flaxseed
- 6 tablespoons of water
- 1 cup all-purpose flour
- 1 cup cornmeal
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup soy milk
- ¼ cup vegetable oil or canola oil
- ¼ cup sugar
Instructions
- Preheat your oven to 425 degrees F (232 degrees C). Spray a cast-iron skillet with cooking spray (or grease it with vegetable or canola oil). If you don't have a cast-iron skillet (Though, really, why don't you? They're awesome - cheap, heavy, naturally nonstick if you use them enough and take care of them. Go get one.), you can use an 8-inch square baking dish.
- Bring the water to a boil in a small saucepan over high heat. Add the flaxseed, reduce to a simmer, and stir for three minutes, until you have a weird, gummy, smooth mass of stuff. It looks kind of gross - don't worry. Set aside.
- Stir together the flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl.
- Add the soymilk, oil, and flaxseed gunk to the dry ingredients. Stir until just combined - don't over mix.
- Put everything in the skillet. Bake for around 20 minutes, until a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for a few minutes, then remove it from the pan and let it cool on a wire rack for around ten minutes.
Notes
- Do not overmix the batter to keep the cornbread light and tender.
- Allow the baked cornbread to cool for 5 to 10 minutes before slicing to make serving easier.
- Avoid baking at excessively high temperatures to prevent dryness.
- Optional additions such as fresh corn kernels or diced chilis can be included to customize flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Sodium | 693mg | 29% |
| Potassium | 183mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 223mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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