Can I hear a big and boisterous, MANGIA!
EAT! EAT! Your mouth, stomach, and brain are going to tell you to keep eating this super yummy savory vegan Italian skillet cornbread. Disclaimer: I will not be held responsible if you eat the entire skillet, so call up your willpower before you take that first bite.
Trust me, I speak from experience. I have willpower on speed dial and I had to make an emergency call after I ate that second piece of this savory Italian cornbread recipe.
Just take a look at the gorgeous pieces of sun dried tomatoes, rosemary, and basil and you’ll see why I needed to check myself before I ate the entire pan. Those sweet herbs, they’re fresh, not dried. Hello flavor, glad to meet ya!
This is not your grandma’s cornbread; it’s jacked, and you can do so many amazing things with it. You can cut it into cubes and bake them until they’re croutons. Put them in your favorite salad, and you’ll want to dance under the Tuscan sun.
You can also turn it into the base for a deep dish zeetzah (pizza for those who don’t speak the Breakfast King’s language). That fanfreakingtastic recipe is going to be on the blog on Monday. Trust me, you won’t want to miss it. Here’s a sneak peak:
So yeah, this is an exciting recipe that took three attempts to get right. It was inspired by an episode of The Pioneer Woman. My Saturday tradition of watching Ren and Stimpy and Spongebob with the kids and hubby has changed; I now enjoy watching cooking shows with Gizmo and Coco. But I digress.
Last Saturday morning on the Food Network, Ree Drummond made Italian cornbread, and her secret was to put the batter into a hot oiled cast-iron skillet on the stove top before baking it. The ideas was that the outer crust would get really crispy. Well, she had me at crispy—and Italian—so I finished watching the episode and ran into my kitchen to whip up a batch for lunch.
Then I realized that I didn’t have fresh rosemary so I had to ask my hubby to pick some up on his way home from tennis.
Batch number one was a bomb, and I don’t mean that in a good way. It was uneven, flat, and had a super chewy texture.
Batch two was the same, even though I added an extra teaspoon of baking powder and lemon juice to the almond milk. Instead of throwing this one out I used it to make croutons, and they were awesome!
I was beginning to think that pouring the batter in a hot skillet on the stove top was not the thing to do if I wanted a fluffy and moist cornbread, so this time I just put the batter in a cool skillet and popped it in the oven to bake like I usually do.
Success! This batch of savory vegan Italian cornbread turned out exactly the way I like it.
You’re going to love this. It’s so full of savory flavor, and those fresh herbs taste so good.
I’d love eating this with this soup. Or you could pair it with this salad. Of course, cornbread is always good with chili. This one would be a perfect choice.
If you love Italian flavors, you’re going to be all over this Italian style cornbread recipe, and you’re really going to love the deep dish pizza recipe that I made with it. I can hardly wait until next Monday to share it with you!
Tell me:
What do you like to watch on Saturday morning? Cartoons, cooking shows, the birds in your backyard?
Have you ever had Italian style cornbread?
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Linda and Alex at Veganosity
Yields 1
A savory Italian cornbread filled with sun dried tomatoes and fresh rosemary and basil.
15 minPrep Time
20 minCook Time
35 minTotal Time
Save RecipeIngredients
- Make the flax egg first with 1 tablespoon of ground flax seed and three tablespoons of water. Mix until well combined.
- 1 and 1/4 cup all-purpose flour
- 3/4 cups of yellow cornmeal
- 3 teaspoons of baking powder
- 1 teaspoon of sugar
- 1 teaspoon of ground sea salt
- 1/2 teaspoon of ground onion powder
- 1/2 teaspoon of ground garlic powder
- 1 and 1/4 cups of non-dairy milk (I used unsweetened almond milk)
- 1 tablespoon of lemon juice – stirred into the non-dairy milk
- 2 tablespoons of extra virgin olive oil
- 1 cup of sun dried tomatoes – finely chopped
- 2 tablespoons of finely chopped fresh rosemary
- 2 tablespoons of finely chopped fresh basil
Instructions
- Preheat the oven to 400°
- Whisk the flour, cornmeal, baking powder, sugar, sea salt, onion powder, and garlic powder together in a large bowl.
- Mix the lemon juice and the milk together.
- Add the milk, flax egg, olive oil, sun dried tomatoes, rosemary, and basil to the dry mixture and stir with a spoon until just combined. Don’t over mix or the bread will be tough.
- Lightly grease a 9” cast iron skillet or a round 9” pan and evenly spread the batter in the pan.
- Place the pan in the center of the oven and bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack.
- Enjoy!
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