Skillet Cornbread

**June 2013 update. We don’t use some of the ingredients that used to be in this as well as we now grind our own grains. It’s a healthier update!**


Is my speciality. I’m not just boasting, when I mention I make it, I hear ‘mmmm’ ‘yuuum’ ‘jealooous!’

I grew up eating Johnny Cake, which is cornbread made in an 8×8 pan or bigger, and this is how I’ve customized it to become mine.

I find this is a good recipe to have up your sleeve for cooking/baking for people who can’t have gluten or dairy! I bring the dry and wet ingredients in seperate containers and mix it together there so it’s warm when we want to eat it as thats when it shines. Cold it’s kinda blah. Alternatively, bake it in an 8×8 pan, cut into squares and reheat for a minute or two on a bbq. Grilled cornbread is amazing alongside a meal! (And you could make it the day before…)

We grind our own cornmeal out of organic popcorn, so if you’re doing this, in a Nutrimill you’ll want the feed dial at about 2-3 o clock. It’s not as gritty as storebought cornmeal, but it makes this divine. If you don’t have this option, I used to buy an organic cornmeal that had the ‘grits’ and the ‘flour’. If you don’t have access to this, substitute 3/4 c regular cornmeal and 1 c cornflour or wheat flour. The original recipe uses the last option, but it is my least favourite as it’s not as ‘corn rich’.(and is no longer gluten free). PLEASE use organic cornmeal/flour, as corn is one of the highest genetically modified crops.

I shall allow you the pleasure of my recipe.

Skillet Cornbread

Preheat oven to 400F

1 3/4 organic cornmeal

2 tbsp coconut sugar (optional, don’t need sugar if you’re topping with maple syrup!)

2 1/2 tsp baking powder

pinch of salt

1 tbsp butter for pan

2 eggs, beaten

1 c milk (Almond for dairy free. Or use buttermilk but you’ll need 1 1/2-2 cups depending on how thick it is.)

1/4 melted butter, bacon fat, lard, coconut oil or olive oil.

For eating:

Butter or coconut oil

Maple syrup or Honey

Mix dry ingredients together in a medium bowl. In a small bowl mix eggs, milk and oil. When the oven is hot, put butter into 10″ skillet and put in oven for 3-5 minutes until butter is melted. Take the pan out of the oven and swirl to coat sides. Mix wet into dry just until mixed. If you overmix (Or mix together too soon) the baking powder will loose it’s oomph and the cornbread will be flat! Pour batter into pan and cook for 20-25 minutes or until a toothpick comes out clean. You can cut into this after just a few minutes! Slice a wedge, cut the wedge in half, slather on butter, and then pour on MAPLE SYRUP!

Yum yum.

2 thoughts on “Skillet Cornbread

  1. One day I will own a grain mill. Even if it is a manual one! I would love to be able to supply us with fresh cornmeal that isn’t modified. Until then I will be buying non gmo cornmeal.
    Thanks for your recent posts they have been great! I have enjoyed them.

    • I’m so glad you have enjoyed them Amber! I started with a manual grain mill, but then sold it and bought my Nutrimill. The fresh cornmeal is so bright yellow, it’s an unbelievable difference! One day you will have one!! (I make everything from wheat to buckwheat to chickpea flour as well) If you like to bake, an electric one is worth it.

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