Easy Vegan Skillet Cornbread Recipe (Southwest)
Servings: 10 people
Calories: 222kcal
Ingredients
- 2 tablespoons ground flaxseed meal
- 4 oz can diced mild green chile, up to ½ cup or 3 oz roasted Hatch chile, diced (or two frozen Hatch chiles if you like spice)
- 1 ½ cups organic unsweetened soy milk
- 2 teaspoons apple cider vinegar
- ¼ cup grapeseed oil
- ½ cup frozen fire-roasted corn or regular corn
- 1 ¼ cups organic yellow cornmeal or medium grind cornmeal
- 1 cup Kamut flour or all-purpose flour, spelt flour or whole wheat pastry flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons fine sea salt
- 2 tablespoons natural raw cane turbinado sugar or maple syrup, coconut sugar, or organic cane sugar
Instructions
- Preheat the oven to 350°F. Grease the cast-iron skillet and set aside.
- Combine the ground flaxseed meal with the diced green chile, including the liquid from the can. Set aside.
- In a small bowl combine soy milk and apple cider vinegar. Set aside for 3 minutes. Stir in grapeseed oil and corn.
- In a medium mixing bowl, use a whisk to combine yellow cornmeal, Kamut flour, baking powder, baking soda, sea salt, and turbinado sugar.
- Add the liquid ingredients to the dry ingredients, plus the green chili and flaxseed meal mixture. Stir with a spatula until just combined, being careful not to overmix.
- Pour the batter into the skillet and even out the top with the spatula. Bake for 30 minutes or until a toothpick comes out clean and the top is just starting to brown.
- Let cornbread cool for 20 minutes before serving. Let cool completely on a wire rack before covering with plastic wrap and placing in an airtight container.
Notes
- Keep at room temperature for 1 to 2 days, or refrigerated up to 1-week, wrapped in an airtight container.
- Freeze for up to 3 months by wrapping cornbread tightly with aluminum foil or plastic freezer wrap, and place in a heavy-duty freezer bag.
