Name: Vegan Skillet Cornbread
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: American
Ingredients: 2 ⅓ cups stone-ground cornmeal; 2 cups unbleached all-purpose flour; ½ teaspoon salt; 1 tablespoon baking powder; 1 teaspoon baking soda; 3 cups soy milk; 2 tablespoons vinegar (white or apple cider); 6 tablespoons ground flaxseed; ⅔ cup vegetable oil (canola works well); 2 tablespoons vegan butter (optional)

why make this recipe

Vegan Skillet Cornbread is a delightful treat that caters to everyone, including those who follow a vegan diet. This recipe is simple and satisfying, with a texture that’s both fluffy and moist. Using stone-ground cornmeal gives it a unique flavor, and baking it in a cast iron skillet adds a nice crust. It’s perfect for any occasion, whether you’re serving it alongside chili, soup, or just enjoying it on its own.

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how to make Vegan Skillet Cornbread

Ingredients:

2 ⅓ cups stone-ground cornmeal (freshly milled, whole grain is best)
2 cups unbleached all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
3 cups soy milk
2 tablespoons vinegar (white or apple cider)
6 tablespoons ground flaxseed
⅔ cup vegetable oil (canola works well)
2 tbsp vegan butter (optional)

Directions:

Place a 9 or 10-inch cast iron skillet in the oven and preheat to 350°F (180°C).
In a large bowl, combine the cornmeal and sift in the flour, salt, baking powder, and baking soda. Set aside.
In a small bowl, mix 2 cups of the soy milk, vinegar, and flaxseeds. Let it sit for 10 minutes until thickened, then stir in the oil.
Slowly add the liquid mixture to the dry ingredients, mixing well.
If needed, add enough of the remaining soy milk to achieve a thick, smooth batter.
Carefully remove the hot skillet from the oven and brush with 1 tablespoon of oil. Pour the batter into the skillet and smooth the top.
Return the skillet to the oven and bake for 15 to 17 minutes, or until a skewer inserted in the center comes out clean.
Spread vegan butter on top as soon as it’s out of the oven.
Let it cool for about 20 minutes before slicing.

how to serve Vegan Skillet Cornbread

You can enjoy Vegan Skillet Cornbread warm or at room temperature. It’s delicious on its own, but it pairs perfectly with soups, stews, or BBQ dishes. For an extra treat, spread a little vegan butter or your favorite jam on each slice!

how to store Vegan Skillet Cornbread

To store your Vegan Skillet Cornbread, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can store it at room temperature for up to 2 days or refrigerate it for up to a week. If you want to keep it longer, consider freezing it. Just wrap it well and place it in a freezer-safe bag.

tips to make Vegan Skillet Cornbread

Make sure to use freshly milled stone-ground cornmeal for the best flavor and texture.
Let the flaxseed mixture sit for at least 10 minutes to thicken properly; this acts as a binder in place of eggs.
Experiment with different non-dairy milk if you prefer; almond or oat milk can also work well.
For a little extra flavor, try adding fresh herbs or nutritional yeast to the batter.

variation (if any)

You can customize this Vegan Skillet Cornbread in many ways! Consider adding sweet corn kernels, jalapeños for a spicy kick, or even herbs like rosemary or thyme for a different taste. You could also make it sweet by adding a bit of sugar or maple syrup and serving it with a drizzle of agave or honey (if not strict vegan).

FAQs

1. Can I use gluten-free flour in this recipe?
Yes, you can use a gluten-free all-purpose flour blend. Just make sure it has xanthan gum included, or add a little yourself to help with texture.

2. How can I make this cornbread sweeter?
You can add ¼ to ½ cup of sugar or maple syrup to the wet ingredients to make it sweeter. Just adjust the other ingredients accordingly if needed.

3. Can I make this recipe without a cast iron skillet?
Yes, you can use an oven-safe baking dish or a regular baking pan. Just make sure to adjust the baking time as different pans may require different cooking times.