Ingredients
Dry
- 1 cup Organic stone-ground yellow cornmeal
- 0.5 cup Organic unbleached all-purpose flour
- 0.25 cup Organic hard red spring whole wheat flour
- 0.25 cup Organic soft white winter whole wheat flour
- 1 Tbsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Fine sea salt
Wet
- 14.75 oz Organic creamed corn (1 standard can)
- 0.75 cup Unsweetened plant milk (such as almond, soy, or oat)
- 0.25 cup Melted refined coconut oil or olive oil (plus 1 additional tablespoon for greasing skillet)
- 2 Tbsp Pure maple syrup
- 1 Tbsp Apple cider vinegar
- 1 Tbsp Whole chia seeds (vegan egg replacer; soaked in 3 tbsp water for 5 minutes)
Other
- 0.75 tsp Coarse Celtic grey sea salt crystals (for finishing topping)
- 1 qty Fresh jalapeño (thinly sliced into rounds, seeds removed if mild heat preferred)
- 2 Tbsp Raw sunflower seeds (optional topping)
- 1 tsp Coarse crystal turbinado sugar (optional sweet-and-salty crust topping)
Method
- 1. Place a 9-inch or 10-inch Lodge cast iron skillet into the oven and preheat to 400°F (200°C) so the pan gets scorching hot.
- 2. In a small ramekin, mix 1 tablespoon of chia seeds with 3 tablespoons of warm water; let sit for 5 minutes to form a gel-like vegan egg replacer.
- 3. In a large bowl, whisk together the cornmeal, unbleached all-purpose flour, hard red spring whole wheat flour, soft white winter whole wheat flour, baking powder, baking soda, and fine sea salt until evenly blended.
- 4. In a separate mixing bowl, combine the can of organic creamed corn, plant milk, apple cider vinegar, maple syrup, 1/4 cup melted oil, and the prepared chia seed mixture. Whisk until thoroughly combined.
- 5. Pour the wet ingredients into the dry flour blend. Stir with a wooden spoon or spatula just until incorporated; take care not to overmix the batter.
- 6. Carefully remove the hot Lodge skillet from the oven using heavy oven mitts. Add 1 tablespoon of oil to the skillet, swirling to coat the bottom and sides evenly.
- 7. Pour the batter into the hot skillet, listening for that signature sizzle. Smooth the top with a spatula.
- 8. Decorate the top with the sliced jalapeños, scatter the raw sunflower seeds, and sprinkle generously with the coarse Celtic grey salt crystals (and optional coarse crystal sugar).
- 9. Return the skillet to the oven and bake for 22 to 26 minutes, until the top is golden brown, the edges are crisp and pulling slightly away from the skillet, and a toothpick inserted into the center comes out clean.
- 10. Let cool in the cast iron skillet for 10-15 minutes before slicing into wedges and serving warm.
Chef's notes
The blend of three flours balances gluten structure and tenderness: hard red spring wheat brings rich nutty depth, soft white winter wheat ensures a tender crumb, and unbleached all-purpose gives classic lift. The hot cast iron skillet ensures a delightfully crispy bottom crust.