Vegan Skillet Cornbread Recipe

Vegans love cornbread too! Skillet cornbread is a southern favorite. If you're vegan, you don't have to miss out - try this dairy-free and egg-free version of vegan skillet cornbread.

Ingredients:

• 1 1/2 cups soy milk
• 2 tsp lemon juice
• 1 2/3 cup flour
• 1 cup cornmeal
• 4 tsp baking powder
• 3/4 tsp salt
• 1 jalapeno pepper, diced (or to taste)
• 1 cup corn
• 1/2 cup vegetable oil
• 1/2 cup maple syrup

Preparation:

Pre-heat oven to 375 degrees. Lightly grease a 10-inch skillet. Place in the over to heat it up.

In a small bowl, stir together the soy milk and lemon juice.

In a separate large bowl, combine the flour, cornmeal, baking powder, salt and diced jalapeno peppers.

In a food processor or blender, puree the corn, vegetable oil and maple syrup until smooth and well combined. Add the soymilk and lemon juice, then slowly add to the flour mixture, stirring just until combined.

Pour the batter into the greased skillet, and bake for 25 minutes, or until golden brown. Enjoy your vegan skillet cornbread!

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Cornbread Stuffing Recipe

Cornbread Stuffing Recipe. Cornbread stuffing (or dressing) is a Southern favorite served not only on Thanksgiving and holidays, but for any special family meal. This cornbread stuffing recipe is both vegetarian and vegan, just be sure to use a vegan cornbread. See also: More vegetarian stuffing recipes

Ingredients:

• 1 onion, diced
• 3 stalks celery, diced
• 1 tbsp sesame oil
• 1/2 tsp sage
• 1/2 tsp thyme
• 1 tsp parsley
• salt and pepper to taste
• 2 cups whole wheat bread, cubed
• 2 cups corn bread, cubed
• 1/2 cup vegetable broth

Preparation:

Pre-heat oven to 400 degrees.

Sautee the onion and celery in the sesame oil.

In a large mixing bowl, combine the spices with the bread and vegan cornbread, mixing well. Add the onion and celery and stir to combine.

Add vegetable broth just until moistened, adding more or less as needed.

Bake for 20 minutes.

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