Vegan Skillet Cornbread With Jalapeños
A Southern-style skillet cornbread that is completely dairy-free and egg-free, offering a delicious vegan alternative.
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Instructions
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Preheat the oven to 375 F and heat a lightly greased 10-inch cast-iron skillet inside.
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Combine soy milk and lemon juice in a small bowl.
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In a large bowl, mix flour, cornmeal, baking powder, salt, and diced jalapeños.
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Purée corn kernels with vegetable oil and maple syrup until smooth.
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Stir the soy milk mixture into the pureed corn mixture.
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Gradually add the wet mixture to the dry ingredients, stirring until just combined.
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Carefully remove the hot skillet from the oven. Add vegan butter, swirl to coat, then pour the batter into the skillet.
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Bake for 25 minutes, or until golden brown.