Skillet Corn Bread

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 132.8
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 228.1 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.8 g

View full nutritional breakdown of Skillet Corn Bread calories by ingredient


Introduction

f/ the indispensible Veganomicon, slightly modified.

Great as a breakfast food or as a side. I use a mix of fine an coarse grind cornmeal for more interesting texture. f/ the indispensible Veganomicon, slightly modified.

Great as a breakfast food or as a side. I use a mix of fine an coarse grind cornmeal for more interesting texture.
Number of Servings: 12

Ingredients

    2 c. soy milk (dairy milk works fine, too, and buttermilk is great as well)
    2 tsp. apple cider vinegar
    2 c. cornmeal
    1 c. whole wheat flour
    2 T. sugar (optional)
    2-1/2 tsp. baking powder (use 2 tsp. if using white flour)
    1/2 tsp. salt
    1/3 c. unsweetened applesauce (or oil)

Directions

Preheat oven to 350 deg. Lightly oil a large cast iron skillet (or 9x13 baking pan).

Mix soy milk or milk with vinegar and set aside to let curdle. If using buttermilk, omit vinegar.

In a large mixing bowl, combine cornmeal, flour, sugar (if using), baking powder, and salt. Stir with a large whisk till well combined (or sift these together, if you more patience than I).

Create a well in the middle and pour in milk mixture. Stir together (wooden spoons are stellar for this) till everything is mixed. Pour the batter into prepared pan. Bake for 30-35 minutes, till toothpick inserted in center comes back clean.

Remove from oven and let cool 5 minutes before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user DAMIENDUCKS.