Vegan Skillet Cornbread
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Course
Appetizer, Snacks, Baked Goods
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Cuisine
Vegan
Vegan Skillet Cornbread
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- flax meal mixed and set aside for 2 minutes, 1 tbsp, with 3 tbsp warm water
- sugar 1/2 cup
- coconut oil or other veg oil, 1/2 cup
- baking powder 1 tsp
- salt 1/2 tsp
- corn meal 1/2 cup
- flour 1 1/2 cups
- rice milk or other milk alternative, 1 cup
Instructions
- Preheat your oven to 350. Grease your cast-iron skillet really well, and pop it while the oven is still cold. This will preheat the pan and give your cornbread and extra crispy crust. =)
- To make the cornbread, mix together the flax meal mixture, sugar, coconut oil together in a large mixing bowl.
- In another bowl, whisk together the flour, corn meal, salt, and baking powder until they're all one mixture.
- Alternate adding the flour mixture and the rice milk until you have a fairly dense corn bread batter. (If you find it's so thick that it's hard to mix, add a bit more milk).
- Remove the preheated skillet from the oven and add the batter. It'll have a nice sizzle when it hits the pan. Spread the mixture evenly and pop it back in the oven. Bake for 30-35 minutes until the edges and the outer parts are a light, golden brown.
- Remove from oven and let cool on a wire rack.
- Enjoy with soup, chili, or covered in blueberry sauce
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