Recipe courtesy of Sheree Walters
Classic Vegan Skillet Cornbread
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 10 servings
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 10 servings
Ingredients
1 to 2 tablespoons vegan butter substitute, such as Earth Balance, plus extra for serving
1 cup medium-ground yellow cornmeal
1 cup unbleached all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup plain, unsweetened soy or rice milk
1/3 cup canola oil (preferably non-GMO)
Egg substitute for 2 eggs (follow the directions on the carton)
Agave syrup, for serving
Directions
Special equipment:
a 9-inch cast-iron skillet- Preheat the oven to 375 degrees F.
- Add 1 to 2 tablespoons of the butter substitute to a 9-inch cast-iron skillet and place the skillet in the hot oven for 10 minutes.
- While the skillet heats in the oven, whisk together the cornmeal, flour, sugar, baking powder and sea salt in a large bowl until well combined. Whisk together the soy milk, oil and egg substitute in a medium bowl, then add it to the flour mixture and stir until all of the dry mixture is incorporated into the wet (some small lumps are okay).
- Remove the skillet from the oven and tilt the pan to coat the bottom and sides with the melted butter substitute. Use a rubber spatula to transfer the batter to the skillet, spreading it out into an even layer. Bake until a cake tester inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Set aside to cool for a few minutes before slicing into wedges and serving with butter substitute and agave syrup.
