Skillet Cornbread Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 15 minutes
Olive oil spray (or vegan cooking spray, soy-free if necessary)
1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
¼ cup + 2 tablespoons warm water
2 tablespoons flax meal
1½ cups fine cornmeal (certified gluten-free if necessary)
1 cup oat flour (certified gluten-free if necessary)
¼ cup almond flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ cup sunflower oil (or grapeseed oil)
¼ cup maple syrup
1Preheat the oven to 400°F . Spray a 10-inch cast-iron skillet with olive oil.
2In a 2-cup liquid measuring cup or a medium bowl, combine the milk with the vinegar.
3In a small cup or bowl, mix together the water and flax meal. Let both rest while you prepare the rest of the ingredients, or for 3 to 4 minutes.
4In a large bowl, whisk together the cornmeal, oat flour, almond flour, baking powder, salt, cumin, and paprika.
5Once the flax meal mixture has thickened, add it to the milk. Add the sunflower oil and maple syrup. Stir until fully combined.
6Add the wet ingredients to the dry ingredients and stir until just combined. Pour into the prepared skillet.
7Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Let rest for 5 to 10 minutes before serving.
8Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.