Thanksgiving is underway. I’ve written 4 recipes so far that I will be sharing soon. I’m already pooped, haha! So many exciting things are happening, that will be revealed later, but for now, let’s get to some yummy skillet cornbread, ok? In other words, the best cornbread I’ve ever had.
Are you wondering why I named it Magic Skillet Cornbread? Well, that is because this cornbread has a buttery taste without any butter or oil. I used my favorite nut to impart a buttery flavor. Cornbread tends to be really dry, so using my regular go-to almond flour just wasn’t going to cut it. It’s also magical because it is vegan, gluten-free, oil-free, refined sugar-free and all just 8 ingredients.
So, I decided to create pecan “flour”. Pecans are very oily naturally and impart richness and moisture much more than any other nut. By combing pecan flour and cornmeal, it gave the texture I was after. Worked brilliantly.
It is moist, buttery and full of flavor. Honestly, it is kind of addicting. It is tender, yet still firm. It holds together and doesn’t fall apart in your hands. My hubby who doesn’t like cornbread even thought this was yummy. My daughter of course loved it.
Now, it seems everybody is in a different category…..the sweet cornbread lovers and the savory cornbread lovers. Well, I have great news, this cornbread will match either. I used just a tad maple syrup to give it flavor without it actually tasting sweet, but also the perfect backdrop to drizzle some maple syrup or whatever you like on top. It is delicious on it’s own, but I confess that I’m a bit of a weirdo, I like a little barbecue sauce on mine on occasion. My husband looked at me sideways when I put barbecue sauce on mine. Hey, I never said I was normal. BUT, looooook at it……
I know, strange, but I’ve mentioned before that I LOVE barbecue sauce and think that it would taste good on pretty much anything, including cornbread. You should try it.
Vegan Gluten-Free Magic Skillet Cornbread (Oil-free)
Cooking it in a skillet not only makes a beautiful presentation, but it gives better edges and a crispiness that I love. It is important to use a well-seasoned skillet, or just simply spray it well with nonstick spray to ensure the cornbread doesn’t stick. If your skillet is well-seasoned, you won’t need spray. If you are unsure, spray it to be safe! You don’t want cornbread stuck to the pan the day of Thanskgiving, now do you?
This cornbread is miles better than any I’ve ever had. I’ve tried so many and they were so dry, I couldn’t even finish one bite without guzzling half a gallon of water. Pecans to the rescue.
If you like yours sweet, drizzle some light maple syrup on it.
You could add jalapenos, corn kernels, etc. if you wanted, too. OR, make them as muffins, super fast and easy!
I’d love to hear what you think of this Vegan Magic Skillet Cornbread! Please leave me feedback below in the comments after you make them!
Magic Skillet Cornbread
- 1 1/4 cups canned i]lite[/i] coconut milk shaken well first (297 mL, I use [Thai Kitchen)
- 1 tablespoon + 1 teaspoon apple cide vinegar
- 1 1/2 cups medium grind coarse cornmeal NOT finely ground or it'll be dry (234 g, I use this one by Bob's Red Mill Coarse Cornmeal)
- 3/4 cup raw pecan halves 84 g
- 1/4 cup oat flour 30 g
- 1/4 cup tapioca starch 30 g
- 1 tablespoon double acting baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 tablespoon pure maple syrup
- It's always best to use a kitchen scale for accurate results especially with gluten-free baking. They are sold at any home good stores these days and are just a few dollars. Otherwise, to accurately measure to get the results as I've written, you will scoop your measuring cup into the flours and lightly pat down and then level off with your finger. This is how the companies measure their products as well to reach their weight measurements on the bag.
- Note: To make these as muffins follow the directions exactly, except divide the batter into 10 muffin liners. I highly suggest the Reynolds foil "Staybrite" because they never stick. Bake for just 15 minutes. Store at room temperature in a sealed bag or container to keep them moist.
- First, add your coconut milk to a medium bowl and warm to lukewarm. Add the cornmeal and apple cider vinegar and stir until well mixed. Set aside to soak for 10 minutes. This step is crucial, so don't skip it. It helps to soften the grittiness of the cornmeal and make the cornbread more moist and flavorful.
- Meanwhile, you will need to add your pecans to a food processor and grind into a ground coarse meal. This will only take a few seconds, because if you go too long, it will very quickly turn to paste. Just go until it is ground and crumbly and no big pieces left. Add to a large bowl and set aside.
- Next, preheat an oven to 400 degrees and place a well-seasoned 10 inch iron skillet on the center oven rack to heat up. If you are unsure if your pan is well-seasoned, then make sure to spray it well with nonstick spray to ensure your cornbread doesn't stick.
- To the large bowl of pecan flour, add the oat flour, tapioca starch, baking powder and salt. Whisk until well incorporated.
- To the wet cornmeal mixture, after the 10 minute soak, stir in the syrup. Pour that over the dry ingredients and stir until smooth. Scoop into 10 liners if making the muffins, or proceed with the skillet directions.
- Remove the hot skillet from the oven and pour the batter in it. Place back in the oven to bake for 15-17 minutes. Just 15 minutes for the muffins. It should be a light golden color, firm top and the edges have pulled away from the pan slightly. Do not overbake or it can turn dry. Note: If you don't want to bother with a skillet, then you can still make this in a regular 8x8 inch square pan, the cooking time should be similar. Make sure to spray the pan well with nonstick. The edges won't get as crispy as the skillet, but it will still be good.
- Let sit for 20 minutes before slicing, as it will firm up a lot while sitting. Slice and serve. It will still be wonderfully warm. Eat alone or top with a sweet syrup or whatever you like. I like it by itself (it's that good!) and also with a little barbecue sauce. Store at room temperature in a sealed bag or container to keep them moist.