Total Time
40mins
Prep 10 mins
Cook 30 mins

This tastes like the thick, crumbly, bacony cornbread my great-grandma used to make. It does not taste like that yellow-cake cornbread that's so popular now. It's a good match for a robust vegan chili.

Ingredients Nutrition

Directions

  1. Combine all dry ingredients.
  2. Make a well in dry ingredients, and stir together all wet ingredients.
  3. Mix all wet and dry ingredients just until blended.
  4. Pour and spread mixture in a lightly oiled 10-inch cast-iron skillet.
  5. Bake in a 350-degree oven for about 30 minutes or until edges are just turning golden brown.

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