Skillet Cornbread

3.5 (3 reviews)

1 1/2 cups soy milk
2 tsp. lemon juice
1 2/3 cups unbleached all-purpose flour
1 cup cornmeal
4 tsp. baking powder
1 tsp. sea salt
2 minced jalapeño peppers (optional)
1 cup corn kernels
1/2 cup canola oil (or melted coconut oil)
1/2 cup maple syrup

• Preheat the oven to 375°F. Lightly oil a 10-inch iron skillet or a 9- x 9-inch metal pan and line the bottom with parchment paper. Place in the oven to warm.
• Mix the soy milk and the lemon juice to make “buttermilk.”
• Combine the flour, cornmeal, baking powder, and salt in a large bowl. Add the jalapeños. Set aside.
• In a food processor, purée the corn kernels. Add the oil and syrup and process until well-incorporated.
• Mix with the dry ingredients and stir until combined. Pour into the prepared pan and bake for 25 to 30 minutes, or until browned.

Makes 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind