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Blue skillet cornbread

 2 tbsp flax meal (ground flaxseed)
 ¼ cup water
 1 tbsp apple cider vinegar
 1 ⅓ cups nondairy milk
  cup Seka Hills olive oil
 1 cup Bow and Arrow blue cornmeal
 1 cup whole wheat pastry flour
  cup coconut sugar
 1 tbsp baking powder
 ½ tsp sea salt
 ½ tsp baking soda

1. Preheat the oven to 400°F. Place a large (12-inch) iron skillet in the oven to warm it while you’re making the cornbread batter.
2. Combine the flaxseed meal with the water in a small bowl and stir. Set aside for at least five minutes, or until gooey.
3. In another small bowl, combine the vinegar and milk. The vinegar/milk bowl will also need to sit for five minutes.
4. Combine the dry ingredients in a medium bowl. Whisk or stir well, until thoroughly combined. Set aside.Combine the flax mixture with the vinegar/milk mixture. Stir well, then whisk in the oil. Once the wet ingredients are very well combined, stir into the dry mixture. Combine well, but do not over-mix.
5. Remove the skillet from the oven (using good hot pads—let’s have a happy ending to this story) and coat or spray lightly with oil. Pour the batter into the skillet and smooth out the top. Bake for 25-30 minutes, or until a knife inserted in the center comes out clean. Enjoy your warm cornbread with a little margarine.