skillet cornbread

Goes great with the carrot cilantro soup! This is a super easy way to cook cornbread, but if you don’t have a cast iron skillet, you can use this batter in any other baking pan you have. * Gluten free variation included.

Preheat oven to 350 degrees. Lightly grease sides and bottom of skillet and place it in the oven to warm while the oven preheats.


2 cups plain unsweetened soymilk

2 tsp apple cider vinegar

2 cups cornmeal

1 cup all purpose flour * GF variation use 1 cup GF all purpose flour ( OR 3/4 cup GF flour and 1/4 cup corn flour)

1/4 cup sugar

2 tsp baking powder

1/2 tsp salt

1/3 cup canola oil

*GF variation add 1 tsp xanthum gum

Baking bread:

Combine the soymilk and vinegar and whisk and set aside for a few minutes to “curdle”.

In a large mixing bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir and create a well in the middle and add the soymilk and oil.

Mix until combined, no need to over mix a few limps are ok.

Pour batter into prepared skillet and bake for 30-32 minutes until a toothpick or knife inserted into the center comes out clean. Cool a bit before serving.

You can also make drop style scones by dropping scoops of the batter onto a cookie sheet and reducing cooking time by 5 minutes.


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