This old-fashioned cornbread in an iron skillet is soft, delicious, and easy to make! You'll be pleasantly surprised at how quickly you can make this vegan cornbread recipe.
Preheat your oven to 425 degrees F (232 degrees C). Spray a cast-iron skillet with cooking spray (or grease it with vegetable or canola oil). If you don't have a cast-iron skillet (Though, really, why don't you? They're awesome - cheap, heavy, naturally nonstick if you use them enough and take care of them. Go get one.), you can use an 8-inch square baking dish.
Bring the water to a boil in a small saucepan over high heat. Add the flaxseed, reduce to a simmer, and stir for three minutes, until you have a weird, gummy, smooth mass of stuff. It looks kind of gross - don't worry. Set aside.
Stir together the flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl.
Add the soymilk, oil, and flaxseed gunk to the dry ingredients. Stir until just combined - don't over mix.
Put everything in the skillet. Bake for around 20 minutes, until a toothpick inserted in the center comes out clean.
Let the cornbread cool in the pan for a few minutes, then remove it from the pan and let it cool on a wire rack for around ten minutes.
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Notes
Don't overmix the batter.
Allow it to cool for 5-10 minutes before slicing so it's easier to serve.
Don't make your oven too hot. This can result in dry cornbread.
Go ahead and add some fresh corn or a can of diced chile to this recipe, if that's your thing.