There’s nothing more comforting than the aroma of freshly baked cornbread, and this skillet version is my absolute favorite. Baking it in a preheated cast-iron skillet creates an irresistibly crispy, golden-brown crust while the inside stays wonderfully moist and tender. This recipe uses wholesome ingredients like whole wheat pastry flour and unrefined sugar for a clean, satisfying side dish that you can feel great about. Just try not to eat the whole pan at once!
**PREP:** 15 minutes | **COOK:** 25-30 minutes | **YIELD:** 12 wedges
Ingredients
• 8 or 9-inch cast-iron skillet
• Olive oil, to oil skillet
• 1½ cups / 360 ml cornmeal
• 1½ cups / 360 ml whole wheat pastry flour
• ¼ cup / 60 ml Sucanat or other unrefined sugar
• 1 Tbsp + 1 tsp / 20 ml baking powder
• ¼ tsp / 1.25 ml sea salt
• 1 egg
• 1 Tbsp / 15 ml extra virgin olive oil
• 1½ cups / 360 ml almond, soy or low-fat milk
• 1 cup / 240 ml plain low-fat yogurt or soy yogurt
Instructions
1. Use a paper towel to generously oil the inside of your cast-iron skillet. Place the skillet on the middle rack in your oven and preheat to 400°F / 200°C.
2. In a large bowl, add the cornmeal, pastry flour, Sucanat, baking powder, and sea salt. Gently whisk to combine.
3. Add the egg, olive oil, milk, and yogurt to the dry . Mix with a spatula until just combined—do not overmix.
4. Once the oven reaches temperature, use an oven mitt to carefully slide the middle rack out. Pour the batter into the hot skillet (it should sizzle!).
5. Slide the rack back into the oven and bake until the cornbread is golden brown and firm to the touch, about 25 to 30 minutes.
6. Remove from the oven and let it cool for a few minutes before slicing into wedges and serving warm.
Nutritional Information
• Value per wedge (1/12 of skillet)
• Calories: 160
• Protein: 5 g
• Carbohydrates: 30 g
• Total Fat: 3 g
• Fiber: 3 g
• Sodium: 873 mg
• Cholesterol: 19 mg
Pro Tips
• The hot skillet is non-negotiable! Pouring the batter into the preheated, oiled pan is the secret to achieving those irresistibly crispy, golden-brown edges.
• For a tender, fluffy crumb, mix the batter only until the are just combined. A few small lumps are perfectly fine and will bake out.
• To make this recipe vegan, simply use a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water) in place of the egg, and be sure to use soy milk and soy yogurt.
• Store leftovers in an airtight container at room temperature for up to three days. Reheat wedges in a 350°F / 177°C oven for about 10 minutes until warmed through.
FAQ
Q: Can I make this skillet cornbread vegan
A: Yes, this recipe is easily adapted for a vegan diet. Simply substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and ensure you use plant-based milk and yogurt, such as the soy options mentioned.
Q: What can I use instead of whole wheat pastry flour
A: If you don’t have whole wheat pastry flour, you can use an equal amount of all-purpose flour for a lighter texture, or regular whole wheat flour for a denser, heartier cornbread. A 50/50 mix of all-purpose and regular whole wheat flour also works well as a substitute.
Q: What vegetarian dishes pair well with this cornbread
A: This wholesome cornbread is a fantastic side for many vegetarian meals. Serve it alongside a hearty black bean chili, a creamy lentil soup, or a big plate of collard greens. It’s also delicious on its own, warmed with a pat of butter or a drizzle of honey.
Q: How do I get a crispy crust on my cornbread
A: The secret to an irresistibly crispy, golden-brown crust is preheating your oiled cast-iron skillet in the oven. When you pour the batter into the hot skillet, it will sizzle immediately, starting the crust-forming process. This step is non-negotiable for the best texture.
