A buttery, tender cornbread baked in a cast-iron skillet, perfect as a side dish or the base of stuffing. With the option to add dried cranberries or blueberries for a tart twist!
Sweet Skillet Cornbread
A buttery, tender cornbread baked in a cast-iron skillet, perfect as a side dish or the base of stuffing. With the option to add dried cranberries or blueberries for a tart twist!
Equipment
- Cast-iron skillet (or round baking pan), mixing bowls, spoon, measuring cups and spoons
Ingredients
- 1 cup 125 g all-purpose flour
- 1 tablespoon 14 g nondairy butter
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ¼ cup 60 ml canola or vegetable oil
- 1 cup 250 g yellow corn kernels
- ¾ cup 90 g cornmeal
- 3 tablespoons 36 g raw sugar
- Equivalent of 2 eggs Ener-G egg replacer works great
- 1 cup 235 ml plain soy or other nondairy milk
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Add the butter to an oven-safe skillet.
- Place in the oven for a few minutes to melt the butter.
- Remove from the oven and swirl the butter around the bottom of the skillet.
- In a mixing bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, mix together the egg replacer, milk, and oil.
- Add the wet ingredients to the dry, being careful not to overmix.
- Fold in the corn.
- Add the batter to the skillet.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Notes & Wine Advice
Serving Tip:
For added flavor, serve with a dollop of non-dairy butter or a drizzle of maple syrup. Wine Advice:
A chilled, lightly sweet white wine like a Riesling or a fruity rosé complements the richness of the cornbread.
For added flavor, serve with a dollop of non-dairy butter or a drizzle of maple syrup. Wine Advice:
A chilled, lightly sweet white wine like a Riesling or a fruity rosé complements the richness of the cornbread.
Nutrition values
Calories: 200 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 7 g | Sugar: 5 g