Southern Skillet Cornbread

The trick to this great tasting cornbread isn’t the ingredients but the cooking method using the cast iron skillet with the melted butter. It makes the cornbread crispy and moist! I’ve made this many times and it tastes just like the southern cornbread my granny used to make :)

Southern Skillet Cornbread
  • 1 C cornmeal
  • ¾ C gluten free quick cooking oats
  • ½ t soda
  • ½ t baking powder
  • 1 t salt
  • 1 C vegan buttermilk (mix 1 C milk substitute and 1 t. distilled white vinegar and let stand a few minutes)
  • 2 eggs
  • ¼ C canola oil
  • 2 T vegan butter (I prefer Earth Balance)
  1. Preheat oven to 450 degrees.
  2. Mix your milk substitute and vinegar, let stand.
  3. In a large bowl, mix together the cornmeal, soda, baking powder, salt and oats.
  4. Stir together the buttermilk, eggs, and oil. Add to the dry ingredients. Do not over mix.
  5. In a cast iron skillet, melt the butter.
  6. Pour in the batter and cook for 1 minute on the stove.
  7. Transfer to the oven and bake 15-20 minutes, or until nicely browned.

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  1. I am going to make this as the base for my dressing this week


  1. […] *You may also like this grain free cornbread or this gluten free southern skillet cornbread recipe. […]

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