Skillet vegan cornbread with herby jalepeno butter

This hearty skillet vegan cornbread is baked using almond milk, coconut oil, flax seeds and spelt flour for the perfect crumbly texture.

As the weather starts to cool down, the cravings for heartier warming foods start to casually creep in. Before you know it, you’ll be wanting to fill your belly with cinnamon-y apples, pumpkin spice everything, and heartier, stick-to-your-ribs type foods. We’re not ready to jump on to the apple/pumpkin bandwagon yet (soon friends, soon!), but this cozy skillet vegan cornbread with herby jalapeño butter checks a lot of those cooler weather desires. Bookmark it for when the mood strikes.

I know I’m talking fall, but it’s perfectly acceptable to eat this now, either paired with your favourite grilled meat or veg, or on its own warm from the oven with softened herby butter and a little bit of honey. (Doesn’t that sound like a perfect afternoon snack?) But if you’re someone who likes to munch on something heartier with a bowl of soup or stew, it’s also easy enough to whip up alongside a meal that’s already on the go. The sweet crumb of the cornmeal and the heat from the butter are a winning combination.

Thinking ahead to fall dinner parties and even Thanksgiving (it’s early this year), you could make this skillet cornbread in a smaller pan as a hostess gift.  Most importanly pair in a basket with some fruit, herby butter, and a little succulent (because succulents make everyone happy), and you’ve got stunning and thoughtful way to show your appreciation.  Speaking of which, I think my neighbour deserves one as my seventh month old has started in the screaming / making really loud noises phase (apartment life).

However you slice it, adding this to your fall rotation will not disappoint.

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Yield: 1 cornbread

Skillet Cornbread with herby jalepeno butter

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Gearing up for fall comfort, this super easy skillet cornbread with herby jalapeño butter will go with all your stews, soups, and chilies.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

Vegan Skillet Cornbread

• 1 cup almond milk (any plant based milk will do)
• 1 tbsp lemon juice
• 2 tbsp ground flaxseed (or flaxmeal) + 5 tbsp water
• 1 ¼ cup cornmeal
• 1 cup spelt flour (or all-purpose)
• 1 tsp salt
• ½ tsp baking soda
• 2 ½ tsp baking powder
• ½ honey or maple syrup
• 1 tsp vanilla extract
• ⅓ cup unsweetened apple sauce
• 3 tbsp coconut oil, melted

Herby Jalapeño Butter

• 1 cup room temperature butter (vegan, if you're sticking with the theme)
• 1 small jalapeño, diced and seeds removed
• 2 tbsp fresh herbs (your choice)

Instructions

Vegan Skillet Cornbread

1. Preheat oven to 375° F and set your skillet inside to get nice and hot. This helps the cornbread from sticking.
2. Mix together the flaxseed and water to create a flax egg in a small bowl. Set aside and let sit for at least 5-10 minutes to form a gel-like consistency.
3. In a separate small bowl, mix together the milk and the lemon juice and set aside.  It may curdle to create a sort-of buttermilk.
4. With your large bowl mix together dry ingredients (cornmeal to baking powder).
5. Combine the wet ingredients (maple syrup to coconut oil) and add it to the dry mixture. Mix by hand until just combined being careful not to overmix the batter.
6. Remove the hot skillet from the oven and spray or coat with oil.  Pour the batter into the pan.
7. Bake in the oven for 25-30 minutes or until golden, the edges are crispy, and a toothpick inserted comes out clean.
8. Allow it to cool a little, then cut into slices and serve with butter and extra honey.

Herby Jalapeño Butter

1. Add butter, jalapeño, and herbs to an electric mixer and whip until smooth. Alternatively, mix together by hand.
2. Lay out a small piece of parchment paper and add your butter to form a loose log.  Roll up the parchment and twist on both ends. Freeze for 30 minutes, or until firm.

Notes

For a little more sweetness, top the cornbread with some additional honey or maple syrup.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 271Total Fat: 20gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 41mgSodium: 477mgCarbohydrates: 22gFiber: 2gSugar: 4gProtein: 3g

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.