Vegan Skillet Cornbread
Recently I got the chance to bust out my vegan skillet cornbread recipe for a New Orleans inspired feast we had here at camp. It made me wonder why I don't make it all the time! Oh right, because it's summer and I don't want to run the oven.
But cornbread is delicious with chili, red beans and rice, soups, brunch, on its own - you get the idea.
Here are some of our recipes that would be amazing with cornbread.
Cornbread, even faster
Even though I grew up in the shallow, not the deep, south, we did have cornbread occasionally when I was young. But the Jiffy corn muffin mix used contained lard so I haven't thought of it in years. Until recently.
But, recently Jiffy released a vegetarian corn bread mix. The ingredients are vegan. And they put instructions on how to make vegan cornbread on their website. The substitutions are right on the box, too. Man, times are a changing!
Down below I'm going to post a scratch recipe for vegan skillet cornbread for you. But sometimes you need to get there faster. So I wanted to share this new(ish) option.
Why vegan skillet cornbread?
Why should you make your cornbread in a cast-iron skillet? By preheating the skillet and then baking the cornbread in it you get an extra-thick crust on the cornbread. Cornbread does tend to be a little crumbly, so this crust can help it stay intact.
Also, I love any excuse to use my cast-iron pan. Cast-iron lasts forever! For example, this pan is from a second-hand store. I cleaned it, reseasoned it, and have been using it for 10 or more years.
There's a whole collectors market for old cast-iron pans Once, I looked up the markings on the bottom of my pan and discovered it was manufactured in the 1950s.
This recipe is not oil-free. If you want to make it oil-free, substitute 1/4 cup of applesauce for the oil. You can also substitute maple syrup for the sugar.
[wprm-recipe id=6476]
Are you a cornbread fan? What's your favorite dish to eat with cornbread?
