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Dairy-free Skillet Corn Bread

Author Sonja

Ingredients

  • 1 1/2 cups almond coconut or milk of choice
  • 1 Tbs Vinegar
  • 1 cup Cornmeal
  • 1/2 cup White Whole Wheat Flour
  • 1 Tbs Baking Powder
  • 1 tsp Salt
  • 1/2 tsp Baking Soda
  • 1 Egg or "Chia Egg"-1 Tbs chia seed mixed with 3 Tbs water
  • 1/4 cup Coconut Oil
  • 2 Tbs Avocado or Coconut Oil

Instructions

  1. In a small bowl mix the milk and vinegar, and let sit for a few minutes.
  2. If using a "chia egg" mix 1 Tbs chia seed with 3 Tbs water in a small bowl.
  3. Preheat the oven to 450 degrees F.
  4. As you are putting together other ingredients, heat 2 Tbs of oil in a cast iron skillet on medium heat.
  5. In a large bowl, stir together cornmeal, flour, baking powder, salt and baking soda.
  6. With a fork stir an egg (or egg replacement) into the milk mixture.
  7. Add milk mixture to the flour mixture, and stir with a fork until just combined.
  8. In a small bowl melt 1/4 cup coconut oil (I use a microwave for 60 seconds). Add melted coconut oil to batter slowly stirring until combined.
  9. Pour the batter into warmed skillet, spreading evenly, and cook on the stovetop over medium heat for 1 minute.
  10. Then place skillet in the oven and bake until edges are golden brown and center is mostly baked, about 20 to 25 minutes. The cornbread will continue to bake in the skillet after being removed from the oven.
  11. Cool for 15 minutes, cut, and pat with butter of choice along with a dreamy dollop of honey.