Vegan Skillet Cornbread

Who doesn’t love some delicious cornbread. Frankly, I’m not sure. What I am sure of, is that this is the best tasting cornbread that I’ve ever had. Yep, it’s that good. If you’ve read any of my other food post, you know that I like to get right into it.

So, let’s see what you’ll need:

Let’s make us some delicious cornbread:

Mix the 1 1/4 cups of almond milk and 2 tsp. apple cider vinegar (or lemon juice) together. Let it sit for a few minutes to create a vegan ‘buttermilk’. In a large bowl, mix all the dry ingredients together – 1 1/4 cups cornmeal, 1 cup flour, 1/2 tsp. baking soda, 2 tsp baking powder, 2-s Tbsp. coconut sugar and 1/4 tsp sea salt. Set aside. Using the same bowl as vegan ‘buttermilk’ add the remaining wet ingredients – 1/4 cup of coconut oil and 3 Tbsp. of agave. Mix all ingredients together. Grease cast iron skillet with vegan butter. Pour mix into pan. Place into pre-heated 425 degrees oven for about 30 minutes or until brown.

Enjoy with some delicious vegan chili!

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