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Plant-Based Skillet Cornbread: Moist & Flavorful

Plant-Based Skillet Cornbread: Moist & Flavorful

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Plant-Based Skillet
Cornbread
: Moist & Flavorful

22 mins
Cooking Time
Easy
Difficulty
11
Ingredients
Vegan
Diet
Indulge in moist Vegan Skillet Cornbread—perfect with soups or as a snack. Southern comfort redefined!

Ingredients

UNITSIngredients
1 1/2 cupsSoy milk
2 tspFreshly squeezed lemon juice
1 2/3 cups All-purpose flour
1 cupSemolina
4 tspBaking powder
3/4 tspsalt
1Diced capsicum
1 cupCorn kernels
1/2 cup Vegetable oil, or Canola oil
1/2 cup Honey
1 tbspVegan butter, or Vegan margarine

Follow
Directions

Description - Step 1

Preheat and Place the dry Ingredients

  • 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.

Step 1
Preheat and Place the dry Ingredients
10 minutes
Step 2
Combine Wet Ingredients
5 minutes
Step 3
Serve and Enjoy
7 minutes
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