Vegan Cornbread Skillet
Ingredients
The batter
-
1 ¼
cups
vegan milk
-
1
tablespoon
apple cider vinegar
-
1 ¼
cups
fine grain cornmeal
-
1
cup
flour
-
½
teaspoon
baking soda
-
1 ½
teaspoons
baking powder
-
¾
teaspoon
sea salt
-
¼
cup
pumpkin puree
-
¼
cup
melted vegan butter
-
3
tablespoons
sugar
-
3
tablespoons
maple syrup
-
2
jalapeños
de-seeded and finely diced
-
½
cup
cooked corn kernels
-
½
cup
vegan cheese shreds
For the skillet
-
2
tablespoons
vegan butter
Instructions
- Preheat the oven to 400℉ (200℃).
- Mix the vegan milk and apple cider vinegar and let it sit for at least 3 minutes.
- In a large bowl, combine the cornmeal, flour, baking soda, baking powder, and sea salt.
- In a separate bowl, mix the vegan milk mixture with pumpkin puree, melted vegan butter, sugar, and maple syrup.
- Combine the wet ingredients with the dry ingredients and mix until combined. Add jalapeños and corn, and mix gently.
- Rub the skillet with 2 tablespoons of vegan butter and place it in the oven until the butter melts (about 3-5 minutes).
- Carefully remove the hot skillet and pour in the batter over the melted butter.
- Top with jalapeño slices and bake for 23-25 minutes until golden brown.
- Allow to cool for at least 10 minutes before cutting and serving.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
12g
Total carbohydrates
44g
Total protein
5g
Sodium
608mg
Cholesterol
0mg
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