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. You can serve it on the side for most any meal. I love it with a big ol’ bowl of chili.
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 Sweet Skillet Cornbread). They are so easy to clean and maintain too. Just keep them seasoned and they will be good to you. Better than any non-stick pan out there! They can withstand high heat and maintain it too. I highly recommend one for every kitchen.
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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.
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.
- 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
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!
* 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.
* For a 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.
* If you don't have ground flaxseed, you can use chia seeds instead. The measurements and method are the same as the flax, except the chia seeds can be used whole. 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.