Name: Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup cornmeal; 1 cup whole wheat flour; 4 teaspoons baking powder; 1 teaspoon salt; 1-1/2 cup non dairy milk; 1 tablespoon extra virgin olive oil ( - to grease the skillet)

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Skillet Cornbread Southern Style comes from 'the old days' and is a great substitute for bread to go with big pots of beans, stews, and soups. A healthy updated version.

One pieces broken opend and sitting on a white plate with a scoop of dairy free butter.

The old meets the new in this updated recipe for Skillet Cornbread.

Baking cornbread in an iron skillet comes from way back when and was made with a few simple and inexpensive ingredients.

It took no time to make and was a great substitute for bread to go with big pots of beans, stews, and soups.

I have an antique wedge skillet but you can use any kind of iron skillet that you have. There are also corn pone skillets that have indentations that look like ears of corn.

A round iron skillet works great - you just cut the bread into wedges after it is done baking.

I would say to NOT use an iron skillet that was larger than 8 or 9" in diameter for this recipe.

I also can't help but tempt you with some other cornbread recipes. Green Chili Cornbread fills the bill for Tex Mex cuisine.

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🥘 Ingredients
🔪 Instructions
📋 Recipe

An alternatice cornbread picture of Green Chili Cornbread stacked four squares high.

And then there's Cornbread Corn Muffins! The ideas are almost endless.

I even have Date Pecan Cornbread that is super delicious. So many versions in so many shapes.

You've got to dive into this skillet cornbread recipe though because it's so simple and a true classic.

Overhead view od an alternative as cornbread muffins with corn kernals scattered around.

🥘 Ingredients

Cornmeal is what cornbread is all about and makes a hearty bread.
Whole wheat flour adds fiber and nutrients to the main base of this cornbread.
Baking powder is a leavening agent.
Salt a little bit goes a long way for this seasoning.
Dairy-free milk adds flavor and necessary liquid.
Extra virgin olive oil to grease the skillet.

🔪 Instructions

Put the oil in the skillet and slide into the oven. There will be quite a bit of oil in the pan but that is part of the cooking process.
Turn the oven on to 375°.
In a large bowl add the cornmeal, whole wheat flour, baking powder, and salt. Stir.
Add the nondairy milk and stir until just blended.
Carefully, take the hot skillet out of the oven.
Be careful not to burn yourself in the next step.
Pour and press your batter into the skillet, wedges, or corn pone pan.
You will see that oil has pushed up a bit on the sides.
That is good.
Put back in the oven and bake for 20 minutes.
Take out of the oven. You can remove the individual cornbread slices or slice wedges right from the pan while it is still hot. Alternately let it cool until you would like to remove it from the pan. It releases very easily.

TO FREEZE:

You can freeze skillet cornbread very easily. I would probably pack it in a freezer bag and then slip it into another freezer bag.

The cornbread defrosts quickly so it really doesn't take any planning. Just take out of the freezer and put it in the refrigerator the night before.

One pieces of skillet cornbread broken opend and sitting on a white plate with a scoop of dairy free butter.

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If you take a photo of your southern style skillet cornbread I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

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