Skillet Cornbread
Preheat the oven to 400°F . Spray a 10-inch cast-iron skillet with olive oil.
- Cook55 min
- Total55 min
- Serves8
- LevelIntermediate
Ingredients
- 1 cup olive oil spray (or vegan cooking spray, soy-free if necessary)
- 1 tsp. unsweetened almond milk
- ¼ cup + 2 tbsp. apple cider vinegar
- 2 tbsp. warm water
- 1½ cups flax meal
- 1 cup fine cornmeal (certified gluten-free if necessary)
- ¼ cup oat flour (certified gluten-free if necessary)
- 1 tbsp. almond flour
- ½ tsp. baking powder
- ½ tsp. salt
- ¼ tsp. ground cumin
- ¼ cup smoked paprika
- ¼ cup sunflower oil (or grapeseed oil)
- Maple syrup
Preparation
- Preheat the oven to 400°F . Spray a 10-inch cast-iron skillet with olive oil.
- In a 2-cup liquid measuring cup or a medium bowl, combine the milk with the vinegar. In a small cup or bowl, mix together the water and flax meal. Let both rest while you prepare the rest of the ingredients, or for 3 to 4 minutes.
- In a large bowl, whisk together the cornmeal, oat flour, almond flour, baking powder, salt, cumin, and paprika.
- Once the flax meal mixture has thickened, add it to the milk. Add the sunflower oil and maple syrup. Stir until fully combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Pour into the prepared skillet.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Let rest for 5 to 10 minutes before serving. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
