Tuesday, October 26, 2010
Vegan Skillet Cornbread
I can’t tell you how long I’ve been wanting to make cornbread. I just want it to be simple and quick. Lazy me didn’t want to go into the garage to fetch some eggs from the other fridge, so this became a vegan recipe. I subbed in 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water. I had inspiration from several cookbooks and ended up adding my own mixture/amounts of ingredients instead. I didn’t want it too greasy and I didn’t want it to be too heavy. Light and fluffy is what I wanted. This is best served warm with jam and/or a buttery spread!
Vegan Skillet Cornbread By Fallon
Serves 14 Approx. 100 calories per serving
1 1/4 cups organic yellow cornmeal
3/4 cups organic spelt flour
2 1/2 tsp baking powder
1 tbsp stevia (agave or molasses could be substituted)
Dash of sea salt
2 tbsp ground flaxseed mixed with 6 tbsp water
1 1/2 tbsp coconut oil, melted
1 cup almond milk
Preheat your oven to 450 degrees. If you want a crispier crust, put your pre-seasoned 10 inch skillet into the oven coated with coconut oil. Otherwise just coat with coconut oil and set aside.
Next take your flaxseed and mix with water. Let sit while you put together the other ingredients.
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt. Then add in the flaxseeds, coconut oil and almond milk.
Mix until everything is incorporated but still lumpy. Pour into your prepared 10 inch skillet. Cover with tin foil and bake for 20 minutes or until done.
You can easily add in other ingredients like frozen corn, jalapeno peppers or sun-dried tomatoes. I would add in some cheese like cheddar or goat cheese but then it wouldn’t be vegan.
After I let it rest for a few minutes I covered my slices with seedless blackberry jam. HOLY YUM! If 1 tbsp of sweetener is not enough, add more. I knew I’d be adding jam to my cornbread, so I didn’t want it so sweet. The bread is moist, airy, light and everything else I’d want my cornbread to be. Next time I would add almost 1 tsp of salt since it was rather bland but still good regardless.
What goes good with cornbread? How about bean and barley soup?
Stay tune, recipe coming soon!
ALSO check out this great giveaway going on at Run, Eat, Repeat. It involves Lululemon!