(VEGAN RECIPE) It’s hard to beat a slice of mom’s home-made skillet cornbread, so for this week’s Meat Free Monday challenge we’ve got a vegan cornbread recipe for you to try. Here’s a flavorful, fluffy, and best of all moist vegan cornbread. Happy eating! — Global Animal
The Hungry Herbivore, E
Vegan Skillet Cornbread
-1 cup whole wheat flour
-1 cup cornmeal (the more finely ground, the better)
-2 tsp baking soda
-2 tbsp Tony Chachere’s (optional, if you’re a weenie about spicy stuff)
-1 and 1/2 cups soy milk + 1 tbsp apple cider vinegar, whisked and let set to curdle for about 5 minutes
-1/3 cup of canola oil
-about another tbsp to grease the skillet
-1/3 cup Smart Balance Lite, melted
-1 tbsp maple syrup
Preheat oven to 400F. Grease up your skillet, and put it in the oven to get nice and hot.
Sift the dry ingredients together. Pour the wet ingredients in, and whisk until thoroughly blended; the batter should be bubbly and fluffy.
Now, very carefully and using either a nice, thick oven mitt or a folded up towel, pull the skillet out of the oven…
(I have to warn y’all, this isn’t the safest recipe to make at home by yourself if you have weak little spaghetti arms like mine. I’m not even Catholic, but I caught myself saying the rosary in my head every time I lifted my painfully heavy, hot-as-hades cast-iron skillet in and out of the oven. If you have some muscles, awesome, but if not try and find someone nice and strong to help you!)
Place it on a heat-safe surface, and pour the batter in. It’ll sizzle a little, which is how we get that delicious crispity golden brown bottom layer.
Place the skillet back in the oven, and bake for 20 minutes. It’s done when a toothpick comes out clean. Let cool for a few minutes, and then using those muscles again, flip the cornbread onto a plate so the crispity side is up.
Enjoy with chili, soup, or straight-up for breakfast.
Happy chowing, y’all!
More Hungry Herbivore: http://hungryherbivore.wordpress.com/2010/11/03/country-fried-vegan-confessions/