Vegan Skillet Cornbread
This Vegan Skillet Cornbread is a dairy-free version of the classic southern dish, and don't be surprised if it becomes a new favorite. This popular comfort food side dish is moist, flavorful, and absolutely delicious.
Ingredients
- 20 oz Bob's Red Mill Cornbread Mix whole package
- 1 cup unsweetened applesauce
- ¾ cup 180 ml coconut milk
- 1 teaspoon apple cider vinegar
- ¼ cup coconut sugar adjust to taste
- ¼ cup melted coconut oil
- 1 tablespoon baking powder
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 400°F (204°C).
- In a large bowl, whisk together the coconut milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
- Add the applesauce, coconut sugar, melted coconut oil, and baking powder to the coconut milk mixture. Stir until well combined.
- Add the entire Bob's Red Mill Cornbread Mix and salt to the wet ingredients, mixing until just combined. Do not overmix.
- Carefully pour the batter into your preheated skillet, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool slightly in the skillet before transferring it to a wire rack to cool completely.