Skillet Corn Bread

Skillet Corn Bread (Veganomnicom: The Ultimate Vegan Cookbook)

I find most corn breads a bit dry and crumbly but this version is very moist and rich in flavor. It almost tastes like a dessert.   I added scallions, corn and red pepper to this recipe but you can add green pepper/ hot peppers/regular onions – anything that sounds good.

2            cups soy milk

2            teaspoons apple cider vinegar

2            cups cornmeal

1            cup all-purpose flour

¼           cup sugar

2            teaspoons baking powder

½            teaspoon salt

1/3          cup oil

1            cup fresh or frozen and partially thawed corn kernels

2            scallions, chopped

½           red pepper, chopped

1            tablespoon oil

Preheat a cast-iron skillet over medium heat. Saute’ the corn kernels, scallions and red pepper in oil for about 5 – 7 minutes. Transfer to a bowl. Don’t wash the pan; you’ll pour the batter right into it in a bit.


Corn Bread:  Combine the soy milk and vinegar in a measuring cup and set aside to curdle as you prepare everything else.

In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Create a well in the center and add the soy milk mixture and oil. Use a wooden spoon to mix together until just combined; some lumps are okay.  Fold the corn/pepper/onion mixture into the batter.

Pour the batter into cast iron skillet. Skillet is already oiled from cooking the corn mixture. Bake for 30-32 minutes.  Let cook before serving.