If you don’t have a cast iron skillet to bake this skillet cornbread in, don’t sweat it. A 9 x 13 inch baking pan will do just fine. This is a light, sweet cornbread, perfect for pairing with your favorite chili. These are a few of our favorite chili recipes:
And if you’re looking to avoid soy, almond milk can be substituted for the soy milk.
- 2 cups soy milk
- 2 tsp. apple cider vinegar
- 2 cups cornmeal
- 1 cup flour
- ¼ cup sugar
- 2 tsp. baking powder
- ½ tsp. salt
- ⅓ cup vegetable oil
- Preheat your oven to 350° F. Oil your cast iron skillet and put it in the oven to warm while it preheats.
- Combine the soy milk and vinegar in a measuring cup and set it aside. In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. Make sure they're well incorporated. Make a well in the center of the bowl and add in the soy milk mixture and oil. Mix until just combined. A few lumps are fine. Pour batter into your skillet and bake for 28 - 30 minutes or until a toothpick comes out clean.