Golden Skillet Cornbread

1. Preheat Oven

Preheat your oven to 350°F and prepare your baking pan. A cast-iron skillet works best, but a 9x13-inch baking pan will do just fine. Preheating the oven ensures even cooking, so don’t skip this step.

2. Curdle Soy Milk

Pour 2 cups of plain soy milk into a measuring cup and add 2 teaspoons of apple cider vinegar. Give it a gentle stir and set it aside to curdle. This will mimic the effects of buttermilk and help your cornbread rise beautifully.

3. Prepare Dry Ingredients

In a large mixing bowl, sift together 2 cups of cornmeal, 1 cup of all-purpose flour, 1/4 cup of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Sifting these dry ingredients ensures that they are well combined and free of lumps, giving your cornbread a consistent texture.

4. Combine Wet and Dry Ingredients

Make a well in the center of your dry ingredients and pour in the curdled soy milk mixture along with 1/3 cup of oil. Using a wooden spoon, mix everything together until just combined. Don’t worry if the batter is a bit lumpy—that’s perfectly fine and adds a nice texture to the cornbread.

5. Bake

Pour the batter into your prepared cast-iron skillet or baking pan. Place it in the oven and bake for 30 to 32 minutes. To check for doneness, insert a toothpick or butter knife into the center of the cornbread. If it comes out clean, your cornbread is ready.

6. Cool and Serve

Once done, let the cornbread cool for a bit before serving. This short cooling period helps the cornbread set and makes it easier to slice into generous pieces. Enjoy your golden skillet cornbread warm, and savor the perfect blend of flavors and textures.