Skillet Southern Style Cornbread

This vegan cornbread is fairly straightforward without any odd ingredients, but
it does have a step that makes it unique and adds the missing flavor for those
who grew up using bacon grease in their cornbread. Hint. It's not bacon because
this is a vegan recipe.

Servings: 8 servings

Author:

Prep Time –
15 minutes

Cook Time –
25 minutes

Total Time –
40 minutes

Course:

Side Dish Main Course

Cuisine:

American Southern

Keywords:

Vegan cornbread veganized veganfood

Instructions

1 Preheat oven to 425°F.
2 In a measuring cup whisk together the oat milk and apple cider vinegar. Set
aside. You are making "buttermilk" with this step.
3 In a small bowl, mix together the water and ground flax. Let this sit while you
prepare the remaining ingredients. Soaking the flax allows it to gel which will
work to stabilize your batter much like an egg.
4 In a large bowl, whisk together the flour, sugar, cornmeal, baking powder,
baking soda. Pour in the oat milk and vinegar mix. Fold a couple of times. Add
in the soaked flax. Fold a couple of times. Let sit while you go on to the next
step.
5 Heat your cast iron skillet over medium high heat until a small pad of butter
will quickly melt. This usually takes about 5 minutes of heating. Add in the
butter and tilt the pan to move the butter around so that it melts and coats the
bottom and sides. Add in the liquid smoke and salt. Stir using a spatula or
spoon. Once the butter has completely melted let the pan sit over medium high
heat for 1 minute. Remove immediately after 1 minute and pour the melted butter
into the batter and use a spatula to scrape out the rest leaving behind just a
thin layer of melted butter.
6 Fold the melted butter into the batter until it is fully incorporated. About
10-12 folds. Pour the batter into the still hot skillet and make sure it is
spread out evenly. Place skillet on middle rack of oven. TURN DOWN the heat to
375°F. Bake for 22-25 minutes. Use a toothpick or cake tester to check doneness
at the 22 minute mark. Should be cooked all the way through and have a golden
top.
7 Let cool in pan for 10 minutes before slicing and serving. Let cool completely
if storing leftovers. Wrap cornbread in foil or in a Ziploc and store on the
counter or freeze. Refrigerating bread will dry it out too much.

Skillet Southern Style Cornbread

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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