Skillet Vegan Cornbread
From diannehocut 12 years ago
- 30 minutes to make
- Serves 8
Don't give up the skillet cornbread just because you're goin' vegan!
Ingredients
- 3 tablespoons canola oil shopping list
- 1 tablespoon buttery substitute, Earth Balance is good shopping list
- 1 cup almond milk, unsweetened shopping list
- 2 teaspoons apple cider vinegar shopping list
- 1 1/2 teaspoons EnerG egg Replacement, found at health food store shopping list
- 2 tablespoons warm water shopping list
- 1 1/2 cups medium grind cornmeal shopping list
- 3/4 cup all-purpose flour shopping list
- 2 teaspoons baking powder shopping list
- 1 teaspoon salt shopping list
How to make it
- Preheat oven to 400 degrees F
- Heat oil and butter replacement in 9 inch iron skillet on medium stove top heat
- Whisk the vinegar into the almond milk so it will curdle
- Mix the EnerG Egg Replacement with the warm water
- Mix the cornmeal, flour, baking powder, and salt in a medium bowl
- Add the milk and egg replacement into dry ingredients. Stir to mix. Pour into heated skillet.
- Bake for approx 20-25 minutes
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