Vegans love cornbread too! Skillet cornbread is a southern favorite. If you're vegan, you don't have to miss out - try this dairy-free and egg-free version of vegan skillet cornbread. An added bonus? This version is completely refined sugar-free, with maple syrup for a natural sweetener instead of refined sugar.
Skillet cornbread is the perfect accompaniment to a meatless Southern meal. Start with some Southern fried seitan "chicken", add some collard greens and you're in business! For a Southern dessert? How about this vegan chocolate rum pie or just a nice comforting vegan bread pudding.
- 1 1/2 cups soy milk
- 2 tsp lemon juice
- 1 2/3 cup flour
- 1 cup cornmeal
- 4 tsp baking powder
- 3/4 tsp salt
- 1 jalapeno pepper, diced (or to taste)
- 1 cup corn
- 1/2 cup vegetable oil
- 1/2 cup maple syrup
In a small bowl, stir together the soy milk and lemon juice.
In a separate large bowl, combine the flour, cornmeal, baking powder, salt and diced jalapeno peppers.
In a food processor or blender, puree the corn, vegetable oil and maple syrup until smooth and well combined. Add the soymilk and lemon juice, then slowly add to the flour mixture, stirring just until combined.
Pour the batter into the greased skillet, and bake for 25 minutes, or until golden brown. Enjoy your vegan skillet cornbread!