Nearly Vegan, Sugar-Free Skillet Cornbread Recipe
Prep time
Cook time
Total time
Serve with cooked black beans and onions salted with sea salt as a meal or serve alone as a snack.
Recipe type: Phase 3
Cuisine: Bread
Serves: 8
  • 2 Tbsp grape seed oil
  • 1 cup Bob’s Red Mill Gluten-free Baking Flour
  • 1 cup organic, non-GMO yellow cornmeal
  • 1 Tbsp aluminum-free baking powder
  • 1 tsp sea salt
  • 1 Tbsp organic agave syrup
  • 1 cup almond milk
  • 1 large egg white
  1. Pour the grape seed oil into a 10-inch cast-iron skillet and place in the oven on preheat to 375°.
  2. While oil is heating in the skillet, combine the flour, cornmeal, baking powder and sea salt in a mixing bowl.
  3. Whisk together the agave syrup, almond milk and egg white. Add to the flour mixture and stir just until all the ingredients are incorporated.
  4. Stir in hot oil from the skillet and then turn batter into the hot skillet.
  5. Bake for 20 minutes or until done in the middle when tested with a toothpick. The top of this cornbread should be golden brown and the sides and bottom should be just a little bit crispy.
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