Skillet Cornbread
The swap
Flax eggs and soured plant milk replace eggs and buttermilk. The hot skillet gives a crisp crust with no butter.
Ingredients
Free of all top 9 allergens and gluten when the packaged ingredients are. Items marked check label need a careful look.
Steps
- Put a 10-inch cast-iron skillet in the oven and heat to 400°F.
- Mix the milk and vinegar and let it sit. Make the flax eggs.
- Whisk the cornmeal, flour, sugar, baking powder, and salt. Add the milk, flax eggs, and oil and stir just until combined.
- Carefully add 1 tablespoon oil to the hot skillet, pour in the batter, and bake 20 to 25 minutes, until golden and a toothpick comes out clean.
More top 9 allergen-free recipes
This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.