Vegan Skillet Cornbread

In order to eat healthier and in consideration of the environment, I prepare vegetarian meals about fifty percent of the time. However, I love all things dairy so will probably never go vegan. However, when we had a guest visit the other day who is vegan, I was able to experiment with baking without dairy. I made a vegetarian chili and then found this cornbread recipe. I did not have to buy any special ingredients, except for the soy milk. It is easy to prepare and the final product was much moister than other cornbread recipes I have made that contain eggs.




Ingredients
    1 1/2 cups soy milk
    2 tsp lemon juice
    1 2/3 cup all-purpose flour
    1 cup cornmeal
    1 Tablespoon baking powder
    1/2 tsp salt
    1 cup corn kernels, cooked slightly if frozen
    1/2 cup vegetable oil
    1/2 cup maple syrup
    1 tablespoon margarine
    Cook Time: 30 minutes
   Yield: 8 servings

Preparation
Pre-heat oven to 375 degrees. Lightly grease a 10-inch cast iron skillet. Place pan in the oven while you prepare the recipe.
In a small bowl, stir together the soy milk and lemon juice.
In a separate large bowl, combine the flour, cornmeal, baking powder, and salt.
With an immersion blender puree the corn, vegetable oil and maple syrup until smooth and well combined. Add to the mixture the soymilk and lemon juice. Slowly stir in the flour mixture, stirring just until combined.

Remove the cast iron skillet from the oven and set on top of stove. Add the tablespoon of margarine which will melt quickly. Tilt the pan to cover the sides. Pour in the batter, the pan will be almost full. Carefully return to the oven and bake for 30 minutes or until lightly golden brown. Do not overcook. Best served warm