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Fresh-Milled Skillet Cornbread (Vegan & Gluten-Free)

A Vegan Cornbread made with fresh-milled flours, rivaling traditional Southern Skillet Cornbread.
Prep Time20 minutes
Cook Time20 minutes
Preheat15 minutes
Total Time55 minutes
Course: Appetizer, Bread, Side Dish, Snack
Cuisine: American
Keyword: Bread, Cornbread, Dairy-Free, Fresh-Milled Flour, Gluten-Free, Popcorn, Vegan
Servings: 8 Slices

Equipment

  • 1 Grain Mill Get $20 Off with code VINTAGEVIRTUES at: https://nutrimill.com/VINTAGEVIRTUES

Ingredients

Dry

  • 1 1/4 cups Cornmeal (165 Grams)
  • 1 1/4 cups AP Gluten-Free Flour (165 grams)
  • 1/2 cup Raw Cane Sugar (125 grams)
  • 2 tsp Baking Powder (8 grams)
  • 1/2 tsp Baking Soda (3 Grams)
  • 1 tsp Salt (7 grams)

Wet

  • 1 1/2 cups Oatmilk (324 grams)
  • 1 tbs Apple Cider Vinegar (13 Grams)
  • 1/2 cup Plant -based butter, melted (113 grams)

Instructions

Preparation

  • Preheat your oven to 425 degrees with your cast iron skillet inside, coated with two tbsp oil.
  • Prepare your plant-based buttermilk by combining the oat milk and apple cider vinegar in a measuring cup. Set this aside to reach room temperature and let the acid work its way through.
  • Mill your popcorn into yellow cornmeal.
  • Mill the all-purpose gluten-free flour blend fresh, though you can prepare this ahead and store it in an airtight container for convenience. Or use store-bought versions.

Mixing the Batter

  • In a large mixing bowl, whisk together the dry ingredients: the cornmeal, all-purpose gluten-free flour blend, raw cane sugar, baking powder, baking soda, and salt.
  • Make sure everything is well combined.
  • In a separate bowl, combine your wet ingredients. Add your plant-based buttermilk mixture and melted plant butter (or melted butter if not keeping it vegan).
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix! A few lumps are perfectly fine.

Baking

  • Remove your hot skillet from the preheated oven using oven mitts.
  • Pour the cornbread batter into the sizzling pan and use a spatula to spread it evenly if needed.
  • Return the skillet to the oven and bake for about 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean, or the thermometer reads about 200 degrees.
  • Let the cornbread cool in the cast iron skillet for at least 10 minutes before slicing. This cooling period helps it set up properly and makes slicing easier.