Classic Vegan Skillet Cornbread

Directions

1. 1
   Special equipment: a 9-inch cast-iron skillet
2. 2
   Preheat the oven to 375 degrees F.
3. 3
   Add 1 to 2 tablespoons of the butter substitute to a 9-inch cast-iron skillet and place the skillet in the hot oven for 10 minutes.
4. 4
   While the skillet heats in the oven, whisk together the cornmeal, flour, sugar, baking powder and sea salt in a large bowl until well combined.
5. 5
   Whisk together the soy milk, oil and egg substitute in a medium bowl, then add it to the flour mixture and stir until all of the dry mixture is incorporated into the wet (some small lumps are okay).
6. 6
   Remove the skillet from the oven and tilt the pan to coat the bottom and sides with the melted butter substitute.
7. 7
   Use a rubber spatula to transfer the batter to the skillet, spreading it out into an even layer.
8. 8
   Bake until a cake tester inserted into the center of the cornbread comes out clean, 20 to 25 minutes.
9. 9
   Set aside to cool for a few minutes before slicing into wedges and serving with butter substitute and agave syrup.