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Maple Brown Sugar Skillet Cornbread


  • Author: Liv B
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: serves 8 1x

Description

Fluffy vegan cornbread with maple syrup and brown sugar, baked to golden perfection in a cast iron skillet.


Scale

Ingredients

  • 1 cup non-dairy milk + 1 tbsp vinegar or lemon juice
  • 1 cup cornmeal
  • 1 cup all purpose flour (or buckwheat flour if you’re gluten-free)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup brown sugar
  • 1 tbsp maple syrup
  • 1/2 cup melted vegan butter
  • 1 egg replacer “egg” (or flax egg, see note)

Instructions

  1. Preheat oven to 400°F / 200°C. Grease an 11 inch cast iron skillet or 8×8 baking dish. Or line with parchment paper.
  2. Stir together the non-dairy milk and vinegar. Set aside.
  3. In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, brown sugar and salt. Whisk until combined.
  4. Add melted vegan butter, maple syrup, vegan egg, and non-dairy milk mixture. Stir until it becomes a batter.
  5. Pour into prepared skillet or pan. Bake for 16-18 minutes (for cast iron skillet) or 18-20 mins (for baking dish) until golden on top. Remove from oven and allow to cool slightly,  then slice and enjoy with extra vegan butter and maple syrup!

Notes

Powdered egg replacer normally has the instructions for 1 egg on the package. Typically it is 1 tsp to 1 tbsp powder, plus water. Then you let it sit for 5 mins. You could also try a flax egg by mixing 1 tbsp ground flax with 3 tbsp water but I have not tried this myself!

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