Thursday, June 21, 2012

Simple Sides: Vegan Skillet Cornbread


Traditional Southern cornbread never did much for me. There, I said it. I like my cornbread sweet, buttery, moist and dense. Yes, I realize that sounds more like corn pound cake but we're not here to debate what constitutes "real" cornbread tonight. I was actually setting out to make a very non-traditional cornbread, flavored with coconut milk. What evolved was a delicious vegan cornbread that is surprisingly not sweet or coconuty, crumbles more like traditional recipes, but is amazingly moist and buttery. Now, I didn't say this was a healthy recipe so don't hold that against me...but you will get some extra fiber in your life!

Vegan Skillet Cornbread

Ingredients:
2 c. yellow corn meal
1/2 c. flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp sugar
1 can full fat coconut milk
1 can creamed corn
2 tbsp finely ground flax seed
6 tbsp warm water
4 tbsp coconut oil
Earth Balance spread, for serving*

*You could substitute additional coconut oil for this, but I liked a buttery flavor since I wouldn't be able to spread real butter on it!

Servings: 10
Prep Time: 10 minutes
Cook Time: 25 minutes
Equipment Needed: Ovenproof skillet (cast iron probably works best; I used stainless steel)

Preheat oven to 350°.  Dissolve ground flax seed in warm water, allow to sit for a few minutes until thickened. This acts as an egg substitute. 

Combine all other dry ingredients in a large bowl, add coconut milk and creamed corn. Add dissolved flax seed, mix well to incorporate into batter. Batter should be thick but pourable. 

Heat a skillet over high heat, melt coconut oil being sure to grease sides of skillet. Pour batter into skillet; it will sizzle. Cook for 2-3 minutes and then transfer to oven. Bake for 25 minutes or until top of cornbread is golden brown and knife inserted into center comes out clean. Remove from oven; cool for at least 10 minutes before serving.