Total Time
45mins
Prep 15 mins
Cook 30 mins

I have not tried this recipe. I got the recipe from Dr. Weil's. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist.

Ingredients Nutrition

Directions

  1. Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.
  2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
  3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.
  4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
  5. Cut into wedges and serve.

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