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My daughter likes to make cornbread (and eat it too). She thinks it is fun to make skillet corn bread, and the whole family enjoys it too. Adding fresh organic corn from the garden makes a nice end of summer treat.
Vegan Organic Skillet Corn Bread
Place an oiled 10 inch iron skillet in a oven heated to 400 degrees. Mix together:
- 1 1/2 cups cornmeal
- 1 1/2 cups unbleached white flour
- 3 1/2 teaspoons baking powder
- 1 Tablespoon honey or sugar
- 1 teaspoon salt
Stir in:
- 2 1/4 cups plain soymilk (or water)
- 1/4 cup oil
- 2 cups corn kernels
Pour into the hot skillet and bake for 30 minutes.
Super simple and super good, this vegan cornbread recipe goes great with chili, soup, or any meal. You can spice it up with 2 teaspoons of chili powder and chopped onion, but my kids prefer the mild version.
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For the record, honey is not vegan. While the recipe does offer plain sugar as an alternative, I have to wonder if you would then need to adjust the liquid ingredients.
A better replacement would be either agave nectar or maple syrup.
Thanks Ryan, you are right. I always use the sugar in this recipe, and the liquid does not need adjusting.
Will you please remove my copyrighted photograph used and even hotlinked without permission?
Many thanks.