Vegan Skillet Cornbread

Ingredients

  • 1 tablespoon flax seeds
  • 3 tablespoons warm water
  • 1 cup spelt or whole wheat pastry flour
  • 1 cup cornmeal
  • 1/3 cup unrefined sugar
  • 1 teaspoon sea salt
  • 1 tablespoon baking powder
  • 1 cup non dairy milk
  • 1/3 cup canola oil
  • 1 cup thawed frozen corn kernels, optional ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Preparation

  1. Preheat oven to 400 degrees and oil a medium cast iron skillet. If you don’t have a skillet, don’t worry! I’ve made this in a 9” pan many times and it bakes beautifully. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  2. Make your flax “egg” by adding 1 Tablespoon ground flax seeds to 3 Tablespoons water in a small bowl. Set aside

  3. In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder

  4. Make a well in the center and add the flax mixture, oil, and milk

  5. Stir to combine. Fold in optional corn kernels if using

  6. Pour into the greased skillet and bake for 10 minutes, until a toothpick inserted into the center of the cake comes out clean

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