Let's preheat the oven to 375°F. Take a 10-inch cast-iron skillet and lightly grease it with vegan butter. Then, place the skillet in the oven to heat up.
Next, in a large mixing bowl, we'll combine the flour, semolina, baking powder, salt, and diced capsicum. Set this bowl aside for now. Now, in a food processor or blender, we'll purée the corn kernels with the vegetable oil and honey until it's smooth, creamy, and well combined.
Description - Step 2
Combine Wet Ingredients
Now, let's add the lemon juice into the soy milk, and then pour this mixture into the blended corn and oil mixture. Combine everything thoroughly. Next, gradually add this mixture to the flour mixture, stirring gently until everything is just combined.
Description - Step 3
Serve and Enjoy
Take out the cast iron skillet from the oven. Now, add the vegan butter to the skillet, making sure to swirl it around to coat the entire surface, including the edges, as much as possible to aid in melting. Once the vegan butter has melted completely and coated the skillet, pour the prepared bread batter into the greased skillet. Put it back in the oven and bake for about 25 minutes, or until it turns lightly golden brown.
The cornbread cool down a bit in the skillet before slicing it. Serve it warm as a delightful side dish or snack, and if you like, drizzle some extra maple syrup over the top. Enjoy the moist and flaLet vorful Vegan Skillet "Cornbread" alongside your favorite meals!
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Indian
Easy
Brunch
