- Preheat the oven to 400°F . Spray a 10-inch cast-iron skillet with olive oil.
- In a 2-cup liquid measuring cup or a medium bowl, combine the milk with the vinegar. In a small cup or bowl, mix together the water and flax meal. Let both rest while you prepare the rest of the ingredients, or for 3 to 4 minutes
- In a large bowl, whisk together the cornmeal, oat flour, almond flour, baking powder, salt, cumin, and paprika.
- Once the flax meal mixture has thickened, add it to the milk. Add the sunflower oil and maple syrup. Stir until fully combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Pour into the prepared skillet.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Let rest for 5 to 10 minutes before serving. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
Skillet Cornbread
By Vilija C
Mar, 15th
654
Servings
8 persons
Cook Time
25 minutes
Ingredients
12
- 14
Ingredients
- Olive oil spray
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- ¼ cup + 2 tablespoons warm water
- 2 tablespoons flax meal
- 1½ cups fine cornmeal
- 1 cup oat flour
- ¼ cup almond flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ cup sunflower oil
- ¼ cup maple syrup
