Vegan Cast Iron Skillet Cornbread
On a cold winter day, there is hardly anything more satisfying that cornbread and chili. This time of year it is a staple in many homes around the country. I for one, love cornbread. Here is my vegan version of this Native American bread.
1 cup ground organic corn meal
1 cup all purpose flour
2 tablespoons granulated sugar (optional)
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cup vegan organic milk (almond)
3 tablespoons applesauce
1 tablespoon lemon juice
2 tablespoons golden flax meal
1/4 cup coconut oil
Preheat oven to 425F and place cast iron skillet or dutch oven inside to heat while you make the batter
In a glass jar add milk, lemon juice, flax meal, and applesauce. Set aside for a few minutes. In a large bowl mix together corn meal, flour, sugar, salt and baking powder.
Stir to combine.
Melt coconut oil.
When oven has reached 425F, carefully remove iron skillet from oven. Place on a heat safe surface. Add a teaspoon of coconut oil to the skillet. Use a brush to grease the skillet. Working quickly so as to not lose too much heat, add the wet mixture and the melted coconut oil to the dry mixture, stir to combine.
Immediately pour batter into skillet. Add to oven. Reduce heat to 375F. Bake for 20 minutes or until toothpick inserted into the center comes out clean. Remove from oven. Cool on cooling rack for 10-15 minutes before serving.