Animals are Not Ours

Animals are Not Ours

Skillet Cornbread

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Vegan

Skillet Cornbread

  • Prep Time 15m
  • Cook Time 30m
  • Servings 8

Ingredients

  • 1 1/2 cups soy milk
  • 2 tsp. lemon juice
  • 1 2/3 cups unbleached all-purpose flour
  • 1 cup cornmeal
  • 4 tsp. baking powder
  • 1 tsp. sea salt
  • 2 minced jalapeño peppers (optional)
  • 1 cup corn kernels
  • 1/2 cup canola oil (or melted coconut oil)
  • 1/2 cup maple syrup

Instructions

• Preheat the oven to 375°F. Lightly oil a 10-inch iron skillet or a 9- x 9-inch metal pan and line the bottom with parchment paper. Place in the oven to warm.
• Mix the soy milk and the lemon juice to make “buttermilk.”
• Combine the flour, cornmeal, baking powder, and salt in a large bowl. Add the jalapeños. Set aside.
• In a food processor, purée the corn kernels. Add the oil and syrup and process until well-incorporated.
• Mix with the dry ingredients and stir until combined. Pour into the prepared pan and bake for 25 to 30 minutes, or until browned.