Enjoy the perfect combination of crispy and moist skillet cornbread, surprisingly gluten free and vegan! A must-try recipe for all!
Deliciously Dairy-Free Cornbread that’s Perfect for Everyone!
This gluten-free and vegan cornbread recipe is a delicious twist on a classic that tastes just like grandma’s. Using plant-based ingredients such as non-dairy milk, plant-based butter, and flax eggs, this recipe creates a rich, moist, and flavorful cornbread that everyone can enjoy. Whether you have food intolerances or are simply looking for a healthier alternative, this recipe is sure to satisfy your cravings.
The step-by-step instructions make it easy to follow along and create a perfect loaf of cornbread every time. From creating a buttermilk substitute to melting the plant-based butter, each step is carefully explained to ensure success. The use of a cast-iron skillet adds a crispy outer layer to the bread, making it even more irresistible. Whether you’re serving it as a side dish or enjoying it on its own, this gluten-free and vegan cornbread is a must-try for anyone looking for a tasty and wholesome treat.
Cornbread Perfection: A Gluten-Free and Vegan Delight!
Recently I took cornbread to a friend’s house for dinner to go with her chili with multiple food intolerances represented at the meal I really wanted to take something everyone could eat after five to six different recipe tests the week leading up to the dinner I came up with a version I was happy to share with that I also decided to share it.
With you today let’s check out a skillet cornbread version that is crispy on the outside moist in the center and surprisingly gluten-free and vegan for the ingredients you’ll need plant-based shortening like vegetable unsweetened plant-based milk I’m using my homemade almond milk but any kind.
Will work white vinegar medium coarse ground yellow cornmeal gluten-free allpurpose flour blend baking powder baking soda salt flax Mill or two eggs if not vegan and salted plant-based butter I use my grandmother’s technique for producing the crispiest cornbread and that’s a very hot oven and a cast iron skillet so first we’re going to add.
24 G which is 2 tablespoon of shortening into a skillet this is a 9 and A2 in Skillet you use a n 9 or 10 in cast iron is the key here if you don’t have a cast iron skillet you can just bake this in a regular pan that you would normal cornbread you’re just not going to have the crispy exterior you’re going to repl the skillet with the.
Shortening in a cold oven and you’re going to preheat the oven to 500° now we’re going to make the buttermilk like ingredient so since we’re making a dairyfree vegan cornbread we’re going to use vinegar and add it to homemade my homemade almond milk but you can use any type of milk that you want.
Even regular milk if this is not dairyfree to create that buttermilk like Flavor so two a two cup measuring I’m going to add 21 ml which is a tablespoon and a half of white vinegar that acid mixed with the pseudo Dairy here is going to create that buttermilk type flavoring and then add enough of your milk that you’re using to equal 360 ml.
Which is 1 and 1/2 cups Just stir the mixture and then we’re going to set it aside for about 5 minutes so that it becomes sour like buttermilk to a small bowl we’re going to add 13 G which is two tablespoons of flax seed mill or flax Mill whatever it is and this just mimics an egg so if you’re not vegan then you can just use two eggs here.
Instead of making a flax egg and then to this flax Mill you can see it’s a grain so it adds fiber and and an an extra flavor and texture to the cornbread so I do like the flax mil instead of eggs but to the flax meal we’re going to add 90 ml which is 6 tblspoon of water it’s just so so that the flax seed can soak up the water and sort of gel like an egg.
But it will mimic an egg in a cornbread so just give it a quick little stir and then we’re going to set it aside for 5 minutes so that our flax meal softens to a medium Bowl we’re going to add 152 G which is 1 cup of cornmeal and I’m using Bob’s Redmill medium coar ground and I like that thickness of cornmeal and then to that.
We’re going to pour in the milk and vinegar mixture or almond milk rather you get used soy here and I’m going to give it a quick whisk and the reason I’m adding our buttermilk type mixture to the cornmeal is because the cornmeal is really gritty since it’s sort of coarse and I’ve made I’ve tried making this.
Cornbread without softening the cornmeal and you really need to soften it uh because it just it’s it’s too hard on the teeth when you’re eating it if it’s not softened so it’s best to add that buttermilk mixture to the cornmeal and let it soak for 10 minutes to soften in a small bowl we’re going to combine the dry ingredients and that is the 140 G.
Which is 1 cup of gluten-free all-purpose flour we’re going to add 8 G which is 2 tpoon of baking powder and 3 G half a teaspoon of salt and give it a quick stir to combine in a small bowl I added 57 G which is 4 tbspoon or 1/4 cup of plant-based butter you can use regular butter here too but we’re going vegan today we’re going to heat in the.
Microwave for 30 seconds or until it’s melted butter is melted so just set that aside for a moment once your 10 minutes are up go ahead and stir the moistened cornmeal it’s definitely thickened almost looks like a porage now because it’s now soft has absorbed a lot of the liquid so now go ahead and add the flour mixture give it a quick stir.
Our flax is ready so it’s still very grainy but it’s softened now and it’ll be a good liquid replacement for an egg so go ahead and pour that in and now go ahead and pour in your butter and give it one last quick mix to start everything up and you can see the consistency it’s definitely pourable now.
Just set this aside until your oven has preheated okay the oven has preheated and my Skillet is 500° it’s super hot and the oil that’s in it is really hot too take a quick swirl of that oil around your pan and then pour about half of it into your cornbread leave plenty in there so that.
Your cornbread can crisp out then take a spoon stir in that little extra fat that we put in there my grandmother always did this with her cornbread I just added a little bit of extra fat to the cornbread mixture the cornmeal as well as create that crispy exterior in your Skillet okay we’re doing this kind of quickly so then pour your.
Cornmeal mixture into the skillet notice it’s sizzling that’s because the skillet is super hot this is what gets it that really crispy crust okay smooth out the top you can see and hear that oil sizzling now with your event back on because we do not want to burn our hands return the skillet to the oven reduce the heat to.
450° and you’re going to bake for 20 to 25 minutes until the top is golden brown and a toothpick has started in the center comes out clean check out this cornbread it Rose that’s cracks in the top because it Rose from the baking soda and remember we did not have any eggs in this okay once you’ve removed it from the oven you quickly.
Just want to run a knife along the edge notice look look at that it’s one piece it’s spitting around I really didn’t even need the knife and you want to invert it onto a plate actually I find it easier just to use my hand here like this all right and then you want to serve it the reason we inverted this quickly is because we want this crust to.
Stay crispy as long as air can reach it then it’ll stay crispy if we left it upside down in the skillet then it would start start to soften you could also put it back in the skillet which is what I did when I took it to a friend’s house I did this step here then I slipped back into the skillet and took it to my friend’s house like this and it was.
Still crispy and hot when I arrived you could slice it in the skillet or you can go ahead and slice it now I like ooh listen to that crust I like to go ahead and slice it into all of my slices and we’re going to get eight out of here so I just cut into quadrants first and then go back and do cut in.
Half each quadrant so you can see how that works okay let’s take a look at a slice the slice removed easily the interior is moist cooked all the way through I like that you can spot the flax seed mill in it on top you’re getting a little bit of grain there and you can also see the flax seeds in the center the Little Mill.
There and the cornmeal you can see bits of yellow cornmeal break it to it it’s nice and moist so it’s could take a little bite that crispy crust is harder to tear apart the crispy bottom adds a nice texture to the richness of the shortening the interior is definitely.
Moist and soft it’s not dry at all I can certainly taste the corn but since we soak the cornmeal soft and not gritty the flax meal adds a nice depth and the butter of course adds richness this is my kind of cornbread the cornbread would be great served with a pat of plant-based butter a drizzle of maple syrup or crumbled in your favorite.
Super chili while this cornbread still has great flavor and texture days later it is best eaten the day it is made since the exterior softens once it is enclosed in a container or bag to store cornbread is so quick and easy to make there’s no need to make it ahead of time anyway as your super chil is cooking on the stove make and bake a batch of.
Cornbread in the oven your comfort meal will be ready in no time thanks for watching liking and subscribing until next time bake a batch of cornbread and go bake the world
