Honey Skillet Cornbread
A vegan take on a Southern staple, this cornbread can be eaten for lunch, dinner, or desert. Photo Source
| Yield: 8 servings | Cook Time: 40 minutes |
Ingredients
2 cups finely ground cornmeal or corn flour
1 1/2 cups whole wheat or white flour
1 1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
2 1/2 cups non-dairy milk or water
1 tsp apple cider vinegar
1/4 cup coconut oil (melted)
1/4 cup honey or maple syrup
Preparation
Preheat oven to 425 F.
Lightly oil a 10-inch iron skillet and place in the oven to preheat while making the batter.
In a mixing bowl, combine the cornmeal, flour, salt, baking powder, and baking soda.
In another bowl, whisk together the milk, apple cider vinegar, oil, and honey or maple syrup.
Combine with dry ingredients immediately before putting in the oven, and stir until all ingredients are moistened. The batter will be similar to a thick pancake batter.
Take skillet out and turn to coat the bottom and sides with oil.
Pour the cornbread batter into the skillet and return it to the oven.
Bake for about 20 to 25 minutes, until browned. A toothpick inserted in the center should come out clean.
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