This recipe is a little different from the usual. I’ve been making cornbread for a couple years now as a delicious pairing to chilli. It’s crispy on the outside and crumbly on the inside, made perfect by using a cast iron skillet. Give it a try as an addition to chilli or another side dish. I made this non-dairy so it could be more versatile.
1 1/4 cup almond milk
1 cup cornmeal
1 cup all-purpose flour
4 tsp baking powder
3/4 tsp kosher salt
2 eggs, beaten
1/4 cup unsalted margarine, melted
1 tsp vegetable oil
Preheat oven to 425˚F. Place 9 inch was iron skillet in oven to warm it.
Mix almond milk and cornmeal – let soak for 10 minutes.
Mix flour, baking powder, salt in large bowl.
Add cornmeal and almond milk mixture, eggs, and melted margarine. Mix until smooth.
Remove skillet and pour vegetable oil into the skillet. Brush around with a silicon brush or paper towel.
Pour batter into skillet and bake for 18-20 minutes.