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–+ servings
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5 from 2 votes

Easy Vegan Skillet Corncake

Whatever you call it it's super easy to make, and always so so satisfying. Enjoyed at breakfast, afternoon tea, with dinner or as a dessert, this corncake is so versatile.
Servings: 1 /12 8" skillet cake/muffins

Ingredients

  • Classic Corncake
  • 1 1/4 cup fine cornmeal
  • 1/2 cup whole wheat flour or spelt
  • 1/2 cup rapadura sugar whole cane sugar
  • 2 teaspoons baking powder
  • pinch of salt optional
  • 1 cup unsweetened non-dairy milk
  • 1 tablespoon lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • Fresh Fruit Corncake
  • 1 1/4 cup fine cornmeal
  • 1/2 cup whole wheat flour or spelt
  • 1/2 cup rapadura sugar whole cane sugar
  • 2 teaspoons baking powder
  • pinch of salt optional
  • 1 cup unsweetened non-dairy milk
  • 1 tablespoon lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh/frozen berries or chopped/sliced fresh/frozen fruits
  • Dried Fruit & Nut Corncake
  • 1 1/4 cup fine cornmeal
  • 1/2 cup whole wheat flour or spelt
  • 1/2 cup rapadura sugar whole cane sugar
  • 2 teaspoons baking powder
  • pinch of salt optional
  • 1 cup unsweetened non-dairy milk
  • 1 tablespoon lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • add 1/2 cup of chopped dried fruits like dates figs, sweetened cranberries, raisins, currants, etc.
  • add 1/2 cup of chopped nuts like walnuts pecans, pistachios, hazelnuts, almonds, etc.
  • Cranberry-Orange Corncake
  • 1 1/4 cup fine cornmeal
  • 1/2 cup whole wheat flour or spelt
  • 1/2 cup rapadura sugar whole cane sugar
  • 2 teaspoons baking powder
  • pinch of salt optional
  • 1 cup unsweetened non-dairy milk
  • 1 tablespoon lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1 cup of halved fresh or frozen cranberries
  • grated zest of 1 orange
  • Fresh Corn & Jalapeño Corncake
  • 1 1/4 cup fine cornmeal
  • 1/2 cup whole wheat flour or spelt
  • 1/2 cup rapadura sugar whole cane sugar (optional)
  • 2 teaspoons baking powder
  • pinch of salt optional
  • 1 cup unsweetened non-dairy milk
  • 1 tablespoon lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/2 cup fresh/frozen sweet corn kernels
  • 1 diced fresh jalapeño pepper
  • tablespoon of chopped cilantro optional
  • Fresh Herb Corncake
  • 1 1/4 cup fine cornmeal
  • 1/2 cup whole wheat flour or spelt
  • 1/2 cup rapadura sugar whole cane sugar (optional)
  • 2 teaspoons baking powder
  • pinch of salt optional
  • 1 cup unsweetened non-dairy milk
  • 1 tablespoon lemon juice
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons of chopped fresh herbs such as rosemary thyme, tarragon, sage, parsley, cilantro, mint, fennel flowers/pollen, dill, oregano or any combination thereof
  • grated zest of a lemon

Instructions

For Classic Corncake:

  • Preheat oven to 375˚F with an 8" cast iron skillet set on middle rack. Allow skillet to preheat for a solid 20-30 minutes (depending on how fast your oven preheats) before you add the batter to it.
  • Add lemon juice to milk and let stand while you prepare other ingredients to thicken milk.
  • Whisk together cornmeal, flour, rapadura, baking powder and salt in a mixing bowl. Add olive oil and vanilla extract to milk mixture and whisk together.
  • Add wet to dry and stir together with a rubber spatula until just incorporated.
  • Using a potholder carefully remove hot skillet from oven so as not to burn oneself. Add 1 tablespoon of a high heat tolerant oil like canola or sunflower oil to the skillet and using a potholder hold the handle and swirl skillet so oil covers the entire base and lower part of the sides.
  • Add the batter to the oiled skillet-it should sizzle. Place skillet back on center rack in oven and bake for 25-30 minutes until edges are nicely browned and the top is cracked and golden.
  • Cool in skillet for 10 minutes before cutting. Serve warm or at room temperature.

For Fresh Fruit Corncake:

  • Follow the classic recipe above with reduced olive oil.
  • Add the grated zest of 1 lemon to the batter.
  • Add 3/4 cup fresh/frozen berries or chopped/sliced fresh/frozen fruits to the batter and fold them in right before adding the batter to the skillet.
  • After you add the batter to the skillet decorate the top of the batter with another 1/4 cup of whatever fruit you are using. You can optionally sprinkle top with a spoonful of sweetener of your choice.
  • Baking time is the same.

For Dried Fruit and Nut Corncake:

  • Follow the classic recipe above with reduced olive oil.
  • add 1/2 cup of chopped dried fuits like dates, figs, sweetened cranberries, raisins, currants, etc.
  • add 1/2 cup of chopped nuts like walnuts, pecans, pistachios, hazelnuts, almonds, etc.
  • Baking time is the same.

For Cranberry-Orange Corncake:

  • Follow the classic recipe above with reduced olive oil.
  • Add 1 cup of halved fresh or frozen cranberries and the grated zest of 1 orange to the batter.
  • Baking time is the same.

For Fresh Corn & Jalapeño Corncake:

  • Follow the classic recipe above, without vanilla extract. Optionally reduce rapadura to 1/4 cup, or omit altogether for a less sweet version.
  • Add 1/2 cup fresh/frozen sweet corn kernels and 1 diced fresh jalapeño pepper to batter. Optionally add tablespoon of chopped cilantro.
  • Baking time is the same.

For Fresh Herb Corncake:

  • Follow the classic recipe above, without vanilla extract. Optionally reduce rapadura to 1/4 cup, or omit altogether for a less sweet version.
  • Add 2 tablespoons of chopped fresh herbs such as rosemary, thyme, tarragon, sage, parsley, cilantro, mint, fennel flowers/pollen, dill, oregano or any combination thereof.
  • Add the grated zest of a lemon.
  • Baking time is the same.

For Corncake Muffins:

  • Grease or line a standard 12 portion muffin tin.
  • Follow any of the recipe versions above, but do not preheat the muffin tin.
  • Spoon batter into the muffin cups to 3/4 full.
  • Bake muffins at 375˚F for 20-25 minutes until tops are golden and cracked.

Notes

Corncake will keep covered at room temperature for up to a week.