Oil Free Skillet Cornbread
Servings 8 slices
Ingredients
- 1 ½ cups corn meal for gluten free OR 1 cup corn meal and ½ cup flour
- ⅓ cup applesauce
- 1 tablespoon ground flax seeds
- 2 tablespoon water
- 1 cup unsweetened plain almond milk
- 1 tablespoon apple cider vinegar
- 2 teaspoon baking powder
- ½ teaspoon salt
- oil for skillet
Instructions
- Preheat oven to 425 degrees. Place cast iron skillet in oven while it preheats.I used an 11 inch.* See notes.
- Whisk together ground flax seed and water in a small bowl. Set aside to thicken and create a flax egg.
- Add apple cider vinegar to milk and set aside for about 5 minutes.
- In a large bowl add cornmeal, flour if using, baking powder, salt, and combine thoroughly. Add applesauce, milk mixture, and flax egg to dry ingredients. Mix just to combine.
- Remove skillet from oven and add a dab of oil or cooking spray to coat the bottom. Pour cornbread batter into skillet and bake for about 20 minutes until edges pull away from skillet and a toothpick inserted comes out clean.
Notes
You can use whatever size skillet you gave on hand, you'll just need to adjust the baking time. When baked in my 7 inch skillet it needs about 35 minutes. I wouldn't use any smaller of a skillet than this because there will be too much batter for anything smaller. If you don't have a skillet you could also use a baking dish.