Sweet Skillet Cornbread
A classic Southern-style sweet cornbread with a crispy, buttery crust, perfect for pairing with chili or as a base for stuffing.
Equipment
- 10-inch (25-cm) oven-safe skillet (cast iron preferred)
- Mixing bowls
Ingrediënten
- 1 tablespoon 14 g nondairy butter
- 1 cup 125 g all-purpose flour
- ¾ cup 90 g cornmeal
- 3 tablespoons 36 g raw sugar
- 2½ teaspoons baking powder
- 1 teaspoon salt
- Equivalent of 2 eggs Ener-G or other egg replacer
- 1 cup 235 ml plain soy or other nondairy milk
- ¼ cup 60 ml canola or other vegetable oil
- 1 cup 250 g yellow corn kernels
Instructies
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Add the butter to an oven-safe skillet and place it in the oven for a few minutes to melt.
- Remove and swirl to coat the bottom evenly.
- In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, mix the egg replacer, milk, and oil.
- Add the wet ingredients to the dry, stirring until just combined.
- Fold in the corn.
- Pour the batter into the skillet and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm with a spread of nondairy butter or alongside a bowl of chili for a comforting meal.
Wine Advice:
Pair with a lightly oaked Chardonnay or a fruity Zinfandel to complement the cornbread’s sweetness and texture.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 7 g | Fiber: 2 g | Sugar: 4 g | Salt: 0.9 g
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