Vegan Skillet Cornbread
My mouth salivates with anticipation when I think about biting into cornbread and sensing that crunchy exterior and muffin-like interior that explodes with the flavor of sweet corn. And if you thought of adding something spicy to the mix…well, that demands extra credit points in case anyone is keeping score.
In my mind, this is what cornbread should be – a mouth filled with corn flavor, a light interior, and a golden-yellow crunchy exterior. Unfortunately, I’ve encountered far too much cornbread that was too rich, sweet, and crumbly – these should be called corncake instead of cornbread.
My vegan recipe
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My mouth salivates with anticipation when I think about biting into cornbread and sensing that crunchy exterior and muffin-like interior that explodes with the flavor of sweet corn. And if you thought of adding something spicy to the mix…well, that demands extra credit points in case anyone is keeping score.
In my mind, this is what cornbread should be – a mouth filled with corn flavor, a light interior, and a golden-yellow crunchy exterior. Unfortunately, I’ve encountered far too much cornbread that was too rich, sweet, and crumbly – these should be called corncake instead of cornbread.
My vegan recipe is different. I rely on various corn products, a bit of spice, and the bare necessity of other ingredients to achieve a soft interior. I chose to bake the cake in a stainless-steel skillet, lightly coated in oil to help achieve that all-important crunchy exterior. Everything comes together in about 20 minutes; then it’s baked for 25 minutes…which means you can enjoy delicious cornbread in about one hour…ready? Let’s do this…
Difficulty: Simple
Yield: one 23-cm (9-inch) stainless steel pan or equivalent cake pan size