Hearty Skillet Cornbread (vegan)

Recipe from Vegan Yack Attack on the Go! By Jackie Sobon

Husband-Tested in Alice’s Kitchen
8 servings

This is no ordinary cornbread.  The flavor is fantastic.  The texture is more moist, almost casserole-like.  In fact, I was planning to serve it with soup like regular cornbread, but it was so substantial that I served it along with beans, a salad and fruit.  To us, it seemed more like a side dish, than a “bread.”  I will definitely make this again!!

For the Mix-Ins:
1 cup finely chopped zucchini
1 cup Soyrizo
1 cup corn kernels
½ cup diced roasted red pepper
½ cup diced yellow onion

For the Cornbread Batter:
1 cup yellow cornmeal
1 cup all-purpose flour (or gluten-free all-purpose flour for a gluten free diet)
2 Tablespoons ground flaxseed
1 ½ teaspoon baking powder
1 cup unsweetened nondairy milk
6 Tablespoons melted coconut oil
1/3 cup water
¼ cup (or a bit less) agave nectar or maple syrup
2 Tablespoons chopped fresh cilantro (optional)

To Prepare the Mix-Ins:
Preheat the oven to 375F.  Heat an 8 or 9 inch cast iron skillet over medium-high heat.  Add the zucchini, Soyrizo, corn, red pepper and the yellow onions.  Sauté for 5 minutes, stirring occasionally.  Set aside.

To Prepare the Cornbread Batter:
In a large mixing bowl, whisk together the cornmeal, flour, flax meal, salt, and baking powder until evenly combined.  Make a well in the middle of the dry ingredients and pour in the nondairy milk, coconut oil, water, and agave nectar (or maple syrup).  Fold the batter together until well mixed, with no dry spots.
Next, take the skillet off the heat and pour the batter over the sauteed. mix-ins.  Fold together a few times, then place the skillet in the hot oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.  Cool the skillet on a rack for at least 10 minutes before cutting it.  Sprinkle the top with the cilantro, if using.