Vegan Sweet Skillet Cornbread and Corndog Cornbread

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What’s up homeskillet? This cornbread, that’s what’s up.

Nothing fixes a carb craving like some good, crumbly cornbread; and this recipe is perfection. With 3 little tweaks to the original mix this bread brings a whole new meaning to comfort food.

1. Baking it up in a skillet or frypan ensures that there is a to-die-for crunchy crust around the outside while the middle is still sweet, salty and fluffy. 2. Using bacon fat is just necessary… I may not be southern but midwestern is close enough. 3.My mom always threw a can of creamed corn into our cornbread at home-so I can’t imagine my bread without the real stuff in there!

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Read on for the recipe and nutrition facts:

  • 1 tbsp bacon fat (or earth balance for vegan option)
  • 1 cup soy milk
  • 2 tsp apple cider vinegar
  • 1 can whole kernel corn
  • 2 1/4 cups cornmeal
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 tbsp honey (or brown sugar for vegan option)
  • 1/4 cup olive oil

Preheat your oven to 400 with the skillet or frying pan in the oven.

In a large mixing bowl combine the soy milk and apple cider vinegar.

Blend 1/2 of the can of corn until just soupy but not pureed (I pulse my blender 5 times and it does the trick). Add pureed corn, the other half of the can of whole kernel corn, and the remaining ingredients to the mixing bowl. Whisk until completely combined.

Remove skillet from the oven and add 1 tbsp bacon fat or earth balance. Add batter and return to oven to bake for 25 minutes, until golden brown. 

**To make this a corndog cornbread, add 6 hot dogs (or vegan alternative) to the cornbread. You can do this by slicing them into short segments and placing them upright in the dough before baking it to get a ‘toad in a hole’ sort of look (see pictures above). Or you can keep them whole and bake this in a 9×13 pan and then just cut out long slices of cornbread with a whole hot dog intact in the middle of the slice. When make this recipe with the hot dogs or smoked sausage in there, I typically serve it with mustard.

Makes 10 servings of plain cornbread:

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Or 12 servings of corndog cornbread:

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Comments

  1. As I know now, I like my cornbread spicy. And in a skillet. Most of all, I like my spicy, skillet cornbread alongside this chili, which I shared with Eat Boutique today in preparation for this weekend’s National Eat Like a Crazy Person holiday, aka the Super Bowl.

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