Vegan Southwest Skillet Cornbread
This Vegan Skillet Southwest Cornbread with green chile and corn is delicious and easy to make! It's moist, not too crumbly, and has just the right amount of sweetness. It's perfect with chili or soup and comes together in 40 minutes!
Preheat the oven to 350°F.
Combine the ground flaxseed meal with the diced green chiles, including the liquid from the can. Set aside.
In a medium mixing bowl, combine yellow cornmeal, Kamut flour, baking powder, baking soda, sea salt, and turbinado sugar.
In a small bowl combine soy milk and apple cider vinegar. Set aside for 3 minutes. Stir in grapeseed oil and corn.
Add the liquid ingredients to the dry ingredients. 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.
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.
- 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.
Serving: 1servingCalories: 222kcalCarbohydrates: 33.5gProtein: 6.9gFat: 7.9gSaturated Fat: 0.7gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 1gSodium: 612mgPotassium: 216mgFiber: 5.3gSugar: 5.2gVitamin A: 2.5IUVitamin C: 5.7mgCalcium: 55.1mgIron: 1.7mg
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