Basic Vegan Skillet Cornbread

Of all my tried-and-true recipes, this is one of the oldest. I’ve been making this cornbread since at least 2010, and it comes out perfect every single time. It’s lightly sweet and crumbly, and it goes great with a bowl of soup or chili.

Ingredients:

• 1 cup unbleached, all-purpose flour
• 3/4 cup cornmeal
• 1/4 cup organic sugar
• 1/4 cup nooch (nutritional yeast)
• 1 T baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup + 2 T unsweetened soy milk
• 3 T vegetable oil
• 1 T apple cider vinegar

Instructions:

1. Preheat oven to 375ºF.
2. In a large bowl, stir together the flour, cornmeal, sugar, nooch, baking powder, baking soda and salt.
3. In a separate bowl or jar, combine the soy milk, oil, and vinegar.
4. Pour the liquid ingredients into the bowl. Stir until the batter is just mixed (stop stirring when you don’t see big lumps of flour anymore). It should be fluffy, not sticky.
5. Pour the batter in an oiled cast iron skillet or muffin tin. Bake for 20 minutes. Serve warm.

Pro tips:

• Nooch is my secret ingredient in this recipe. It gives the cornbread a delicious “nutty” flavor that complements the sweetness of the cornmeal. But if you don’t have/don’t like nutritional yeast, just add an extra 1/4 cup of cornmeal instead.
• For a gluten-free version, sub chickpea flour for the all-purpose flour.

Note: I couldn’t find any photos of my skillet cornbread that didn’t show my dirty stove in the background. But at least you know I’m keeping it real, lol.