Who doesn't love a good cornbread? They're soft, moist, flavorful and go great with all our fave fall comfort foods! Jam, vegan butter, soups, bean chilis... or just by themselves. Mmmmmh. And when baked in a cast iron skillet, you're sure to get that perfect crispy golden crust! Today, we're putting our own spin on Alex Guarnaschelli's famous cornbread with a vegan-ified version. Check it out below!
*This recipe was modified from Alex Guarnaschelli's famous cast iron skillet cornbread recipe from the Food Network.
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 tsp kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup plant-based milk (oat, macadamia, or hazelnut milk adds a creamy texture!)
1 cup plant-based buttermilk (recipe here)
4 tbsp of JUST Eggs
8 tbsp Earth Balance butter, melted
- Preheat the oven to 425 degrees F. Place 9-inch cast-iron skillet inside to heat up.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt baking powder, and baking soda. Then, whisk in the milk, buttermilk, and eggs. Mix well!
- Next, pour in almost all of the melted butter, saving 1 tbsp for the skillet for later.
- Remove the hot skillet from the oven (be careful!) and reduce oven temperature to 375 degrees F. Coat the bottom and sides of the skillet with the remaining butter. Pour the batter into the skillet and place it in the oven, baking until the center is firm, 20 to 25 minutes. Tip: use the toothpick trick! If it comes out clean, you're good to go.
If you make this, make sure to post on your social media and tag @mylkguys! We'd love to see what you think.
Shop the plant-based foods in this recipe at Mylk Guys!
Mylk Guys is an all-vegan online grocery store on a mission to make it easy to eat plant-based. We carry over 1,000 vegan products and deliver nationwide with 2-day shipping. Find classic vegan foods or discover new favorites here!