Classic Vegan Skillet Cornbread Food

CLASSIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

CLASSIC VEGAN SKILLET CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Add 1 to 2 tablespoons of the butter substitute to a 9-inch cast-iron skillet and place the skillet in the hot oven for 10 minutes.
• While the skillet heats in the oven, whisk together the cornmeal, flour, sugar, baking powder and sea salt in a large bowl until well combined. Whisk together the soy milk, oil and egg substitute in a medium bowl, then add it to the flour mixture and stir until all of the dry mixture is incorporated into the wet (some small lumps are okay).
• Remove the skillet from the oven and tilt the pan to coat the bottom and sides with the melted butter substitute. Use a rubber spatula to transfer the batter to the skillet, spreading it out into an even layer. Bake until a cake tester inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Set aside to cool for a few minutes before slicing into wedges and serving with butter substitute and agave syrup.

VEGAN STOVE-TOP CORNBREAD

Steps:

• In a large mixing bowl, combine cornmeal, flour, baking powder, and sea salt; set aside.
• Add apple cider vinegar to soy milk to sour the milk; set aside.
• In a small cup, mix egg replacer with warm water until smooth.
• In another small cup, melt 1/3 cup of Earth Balance margarine.
• In a second bowl, mix together soured soy milk, water/egg replacer mixture, melted margarine, and honey until well blended.
• Pour liquid mixture into dry mixture, and stir until just combined.
• Add creamed corn and mix gently.
• Heat 10" cast-iron skillet over medium heat, and melt a generous ammount of margarine in it to coat bottom and sides. Turn heat down to low.
• Pour batter into greased skillet and smooth out top.
• Cover and cook for 30-40 minutes. Check after about 30 minutes. When entire top of cornbread is firm (you can also insert a knife in the center to test for doneness), turn off heat, but leave cover on for several minutes for cornbread to finish cooking.
• Cut and serve! Great with collard greens!
• Note for Vegan omit the honey and use another sweetener.