Vegan Skillet Cornbread
This easy skillet cornbread is soft, delicious, and quick to prepare. You'll be delighted by how effortlessly you can make this plant-based cornbread, featuring a perfect texture that's soft on the inside and crisp on the outside.
Price per Serving
Instructions
- 1
Preheat your oven to 220 degrees C (425 degrees F). Lightly grease a cast-iron skillet or an 8-inch square baking dish with cooking spray or [vegetable oil].
- 2
Bring water (6 tbsp) to a boil in a small saucepan. Add ground flaxseed (2 tbsp), reduce heat to a simmer, and stir for 3 minutes until a gummy mixture forms. Set aside to cool.
- 3
In a medium mixing bowl, combine all purpose flour (1 cup), cornmeal (1 cup), sugar (0.25 cup), baking powder (4 tsp), and salt (1 tsp).
- 4
Add soy milk (1 cup), canola oil (0.25 cup), and the prepared flaxseed mixture to the dry ingredients. Stir gently until just combined; do not overmix.
- 5
Pour the batter into the greased skillet. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Let the cornbread cool in the pan for a few minutes, then transfer it to a wire rack to cool for 10 minutes before slicing and serving.
Nutrition Facts
Per portion
Macronutrients
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