Eosinophilic Esophagitis Friendly Vegan Skillet Cornbread
Total time40 min
Prep time10 min
Cook time25 min
4.7(5)
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Learn more →Ingredients
8 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 tbsp organic cane sugar
- ¼ cup vegan butter, melted, plus 1 tbsp for the skillet
For the skillet
- 1 tbsp vegan butter, for the skillet
Instructions
- 1
Preheat the oven to 425°F (220°C). In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined, then set aside for 5 minutes until thickened and gel-like.
- 2
Stir the apple cider vinegar into the plant-based milk and set aside for 2 minutes until slightly curdled.
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