Fluffy Vegan Skillet Cornbread
Ingredients
-
1
tbsp
ground flax seeds
-
3
tbsp
water
-
1 ¼
cups
unsweetened non-dairy milk
-
2
tsp
apple cider vinegar
-
1 ¼
cups
whole grain cornmeal
-
¾
cup
white whole wheat or all purpose flour
-
¼
cup
coconut sugar or organic brown sugar
-
1
tbsp
baking powder
-
1
tsp
kosher salt
-
⅓
cup
coconut oil, melted
-
1
tbsp
coconut oil for skillet
-
2
small
jalapeños, finely chopped (optional)
-
1
cup
corn kernels (optional)
Instructions
- Preheat the oven to 400°F and place 1 tbsp of coconut oil in a cast iron skillet, then put it in the oven.
- Mix ground flax seeds with water to create a flax egg and set aside. Combine non-dairy milk with apple cider vinegar and set aside.
- In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
- Add the milk mixture, flax mixture, and melted coconut oil to the dry ingredients, stirring until just combined. Fold in jalapeños and corn if using.
- Once the oven is preheated, remove the hot skillet and pour in the cornbread batter, ensuring it is evenly distributed.
- Bake for about 20 minutes or until a knife comes out clean. Let cool on a wire rack for 20 minutes before slicing.
Nutrition Facts (estimated)
Servings
10 slices
Calories
180
Total fat
7g
Total carbohydrates
27g
Total protein
3g
Sodium
300mg
Cholesterol
0mg
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