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Wholesome Skillet Cornbread with a Crispy Crust – vegetarian recipe
Stav Kogan

Wholesome Skillet Cornbread with a Crispy Crust

This skillet cornbread recipe uses a preheated cast-iron skillet to create an irresistibly crispy, golden-brown crust while the inside stays wonderfully moist and tender. Made with wholesome ingredients like whole wheat pastry flour and unrefined sugar.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 wedge
Calories: 160
Ingredients Method Nutrition

Ingredients
  

  • 8 or 9-inch cast-iron skillet
  • Olive oil, to oil skillet
  • 1½ cups / 360 ml (12.2 fl oz) cornmeal
  • 1½ cups / 360 ml (12.2 fl oz) whole wheat pastry flour
  • ¼ cup (60 ml / 2 fl oz) Sucanat or other unrefined sugar
  • 1 Tbsp + 1 tsp / 20 ml baking powder
  • ¼ tsp (1.25 ml / 0 fl oz) sea salt
  • 1 egg
  • 1 Tbsp (15 ml) extra virgin olive oil
  • 1½ cups / 360 ml (12.2 fl oz) almond, soy or low-fat milk
  • 1 cup (240 ml) plain low-fat yogurt or soy yogurt
  • 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 / 15 ml ground flaxseed mixed with 3 Tbsp / 45 ml 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.

Method
 

  1. Use a paper towel to generously oil the inside of your cast-iron skillet.
  2. Place the skillet on the middle rack in your oven and preheat to 400°F / 200°C.
  3. In a large bowl, add the cornmeal, pastry flour, Sucanat, baking powder, and sea salt. Gently whisk to combine.
  4. Add the egg, olive oil, milk, and yogurt to the dry .
  5. Mix with a spatula until just combined—do not overmix.
  6. Once the oven reaches temperature, use an oven mitt to carefully slide the middle rack out.
  7. Pour the batter into the hot skillet (it should sizzle!)
  8. 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.
  9. Remove from the oven and let it cool for a few minutes before slicing into wedges and serving warm.

Nutrition

Calories: 160kcalCarbohydrates: 30gProtein: 5gFat: 3g

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