HEARTY SKILLET CORNBREAD

SERVES 4 PORTIONS

FOR THE SOYRIZO MIX-INS

1 cup (120 g) chopped zucchini

1 cup (255 g) soyrizo

1 cup (130 g) corn kernels

1/2 cup (150 g) diced roasted red pepper

1/2 cup (70 g) diced yellow onion

FOR THE CORNBREAD BATTER

1 cup (160 g) cornmeal

1 cup (135 g) gluten-free all- purpose flour

2 tbsp. (15 g) ground flaxseed

1 1/2 tsp. salt

1 tsp. baking powder

1 cup (235 ml) unsweetened non- dairy milk

6 tbsp. (90 ml) melted coconut oil

1/3 cup (80 ml) water

1/4 cup (60 ml) agave nectar

2 tbsp. (5 g) chopped fresh cilantro

NUTRITIONAL VALUES

Calories: 573kcal
Fat: 28.4g (5.8g S.Fat)
Carbs: 66.2g
Protein: 18.7g
Sugar: 6.4g
Sodium: 3934mg

METHOD

TO MAKE THE SOYRIZO MIX-INS
First, preheat the oven to 375oF (190oC, or gas mark 5). Warm an 8-inch (20-cm) cast-iron skillet over medium- high heat and add the zucchini, soyrizo, corn, red pepper, and yellow onions. Cook, stirring occasionally, for 5 minutes.

TO MAKE THE CORNBREAD BATTER
In a large mixing bowl, whisk together the cornmeal, flour, flaxseed, salt, and baking powder until evenly combined. Make a well in the centre of the dry ingredients and add the non-dairy milk, coconut oil, water, and agave nectar. Fold the batter together until well combined and there are no dry spots.

After that, remove the skillet from heat and pour the batter over the sautéed mix-ins. Fold together a few times, then bake for 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow the skillet to cool for 5 to 10 minutes on a rack before cutting into it; sprinkle cilantro on top and serve.

RECIPE NOTES

This skillet cornbread is especially delicious when topped with a pat of vegan butter!