vegan skillet cornbread

This moist, lightly sweetened confetti cornbread smells intensely good while baking! Adapted from a recipe at The Vegan Road blog.  Jalapeno, a small red pepper, and corn boost flavor, color and texture.  Serve alongside chili or soups, or warmed up with orange marmalade or mango chutney for a sweet-hot snack.

Prep Time: 10 minutescornbrdskillet
Bake Time: 30 minutes
1 cup cornmeal — yellow or white
1 cup all-purpose flour
4 tsp baking powder
1 tsp salt
1 1/4 cup plain unsweetened almond milk
2 Tbsp flax seed
4 Tbsp maple syrup
3 Tbsp olive oil
1/2 cup frozen corn, thawed
1 jalapeno
1 small sweet red pepper


Preheat oven, with 8″ iron skillet in it, to 425.

Step One: Combine cornmeal, flour,baking powder, and salt in larger of two bowls.

Step Two: Heat almond milk in microwave for one minute and twenty seconds. Grind flaxseed in spice grinder. Add ground flaxseed to hot almond milk to form ‘eggy’ mixture. Let sit while you move on to step three.

Step Three: Dice peppers. Mix peppers and thawed corn into dry ingredients.

Step Four: Whisk olive oil and maple syrup into almond milk/flax mixture.

Step Five: Add wet ingredients to dry; do not overmix.

Step Six: Lightly grease heated iron skillet with olive oil. Pour cornbread batter into skillet and bake at 425 for twenty-five to thirty minutes, or till toothpick inserted into middle comes out clean and top is golden. Serve hot!


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