Sweet Skillet Cornbread Recipe

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This Sweet Skillet Cornbread Recipe will have them running to the dinner table. It’s lightly sweetened & moist on the inside with a crispy & buttery outside – thanks to the cast-iron. 

Have you ever tried a skillet cornbread recipe?

If not, you should totally break out the cast iron for this. It’s worth it! Your cornbread will have a perfectly golden color with a true rustic appeal.

Oh, and the edges will be perfectly browned and crisped. Pouring the batter into the hot skillet is how the magic happens. It will sizzle and immediately start to cook. It’s kind of cool to watch too.

Don’t have a cast iron skillet? No problem! You can find them at most mainstream stores, yard sales or even your local thrift store. If you are into online shopping, you can find the exact one I have on Amazon.

Cast iron is versatile and you can make so many recipes with it (including this Pineapple Fried Rice). They’re better than any non-stick pan out there and much safer too. So chemicals won’t be leaching into your food. Cast iron can also withstand high heat and maintain it really well. I highly recommend one for every kitchen.

They are so easy to clean and maintain too. Just keep them seasoned and they will be good to you. If you’d like to learn more here is a Beginner’s Guide to Cast Iron Care.

WHAT’S THE BEST FLOUR TO USE FOR CORNBREAD?

For this recipe, I tried out a different all-purpose flour by Wheat Montana Farms & Bakery and I was really happy with the results. It had a silkier texture which made the batter really smooth.

I didn’t think much of it, but when I tasted a piece of cornbread, I was blown away. It was perfectly moist and soft. I still get really great results with my usual brands, but this was just beyond perfection!

I was really excited about my new discovery, but I wanted to make sure I wasn’t imagining the whole thing before I shared the good news.

So, I tried the flour in my Pumpkin Spice Donuts and once again, I was really impressed. They were even fluffier and moister than before. I can’t wait to bake more with it.

I purchased this flour at Sprouts, but I believe you can find it at Walmart and the link to Amazon is above. It is a couple of bucks more than your average brands, but I think it’s worth it. Let me know if you try it out and feel the same.

SHOULD CORNBREAD BE SWEET?

Well, that’s up to you! Traditionally, there is little to no sweetener added. This cornbread has the perfect subtle sweetness from maple syrup, but it’s sweeter than a classic cornbread recipe. So, if you’re used to that, you may want to cut the sweetener in half.

If you use this recipe for my Vegan Cornbread Stuffing, you’ll definitely want to cut down the amount or omit it altogether.

I added frozen corn kernels for extra texture, moisture and a touch of sweetness. I wouldn’t leave them out because they are way too yummy! Trust me on this 🙂

I hope you’ll give this recipe a shot, and love it just as much as I do. I’ll be making another batch tonight with a big ol’ bowl of chili.

I’d love to hear from you

If you make this Sweet Skillet Cornbread Recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above

Sweet Skillet Cornbread Recipe

This Sweet Skillet Cornbread Recipe will have them running to the dinner table. It's lightly sweetened & moist on the inside with a crispy & buttery outside. Thanks to the cast-iron. 

5 from 4 votes

Print Pin Rate

Course: Bread, Side Dish

Cuisine: American, Vegan

Keyword: Skillet Cornbread

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 10 people

Calories: 223kcal

Author: Melissa Huggins

Ingredients

• 2 tablespoons ground flaxseed + 5 tablespoons water (*see note)
• 1 cup soy milk (or any plant-based milk)
• 1 tablespoon apple cider vinegar (or fresh lemon juice)
• 1 1/4 cup cornmeal
• 1 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4-1 teaspoon Himalayan salt or preferred salt (I used 1 teaspoon)
• 1/2 cup pure maple syrup or agave
• 1/3 cup unsweetened applesauce
• 3 tablespoons vegan butter , melted (+ 1/2 Tbsp unmelted for skillet)
• 3/4 cup frozen corn , thawed

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F. Generously grease the bottom and sides of a 10-inch cast iron skillet with about 1/2 tablespoon of butter and let it heat up with the oven (*see note).
• Prepare flax eggs in a small cup or bowl by mixing together the ground flaxseed & water. Set aside about 10 minutes. It will thicken up and become gel-like. 
• In a medium bowl add the soy milk and vinegar. Set aside about 10 minutes. This creates a vegan buttermilk (It's normal to curdle).
• In a large bowl, add flour, cornmeal, baking powder, baking soda & salt. Whisk to combine well.
• To the medium bowl with the prepared buttermilk, add prepared flax eggs, applesauce, melted butter & maple syrup. Whisk to combine well.
• Now add the wet ingredients to the large bowl of dry ingredients. Combine batter gently until just combined. *Don't overwork the batter. Gently fold in corn.
• Remove the preheated skillet from the oven and close the door (Use caution - It will be very hot). Pour the batter into the pan (Use a spatula to scrape remaining batter from the bowl). You should hear the batter sizzle. This helps create crispy cornbread edges.  
• Place the pan in your oven for 25-30 minutes or until light golden brown. Insert a toothpick in the middle. If it's mostly clean, it's ready! Let the pan sit on a cooling rack for at least 10 minutes. If you cut it too soon, it will break apart easily.
• Cut into slices or squares and gently lift out of pan. Top with vegan butter and maple syrup if desired. Enjoy!  

Notes

* Don't preheat the skillet too long otherwise the butter will burn. You want to pull the skillet out just as the oven hits the right temperature, but you also want to have the fresh batter ready to pour into the hot skillet. Timing is everything. My oven takes about 10-12 minutes to heat up which is exactly how long it takes me to prep so it works out perfectly. 

* If you'd like cornbread that is less sweet, just cut the sweetener in half.

* Flax egg alternative: you can use 1/4 cup aquafaba instead. It's the water inside the can of chickpeas. Just whip the aquafaba into a light foam before adding the wet ingredients. * Another alternative is chia seeds. The measurements and method are the same as the flax, except the chia seeds can be used whole or ground. 

* If you only have whole flaxseed, you can grind it in a coffee grinder.

* Make sure your baking powder and baking soda are not expired. Fresh baking agents are important for a successful baking experience. 

Nutrition

Serving: 1Slice | Calories: 223kcal | Carbohydrates: 39g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 272mg | Potassium: 296mg | Fiber: 3g | Sugar: 11g | Vitamin A: 210IU | Vitamin C: 0.9mg | Calcium: 98mg | Iron: 1.5mg

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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Melissa Huggins

Melissa is the creator and recipe developer of the popular food & lifestyle blog, Vegan Huggs. It's a friendly and approachable environment for anyone who's curious about plant-based eating or cruelty-free living. Her blog is filled with comforting, familiar and easy-to-follow recipes that will fit into every household. Each dish is beautifully photographed in her own unique style with an inviting feel to them. Also, she has built a solid relationship with her readers and has a real understanding of what makes them return.

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