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Whole Grain Skillet Cornbread

Prep Time 15 mins
Cook Time 30 mins
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 1 10 inch Skillet


  • 1 ½ Cups Medium Grind Cornmeal I like Bobs Red Mill- I linked what I used above
  • ¾ Cups White Whole Wheat Flour regular whole wheat will work too!
  • 1 tablespoon Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Salt
  • 2 Cups Plant Milk (unsweetened and not vanilla)
  • ¼ Cup Water
  • ¼ Cup Canola Oil
  • ¼ Cup Maple Syrup
  • 1 tablespoon Lemon Juice or Vinegar
  • 2 tablespoon Ground Flax
  • 1 Tbsp Plant Based Butter (for the skillet)


  • Turn oven on to 425*. Place a 9-10 inch cast iron skillet into the oven while it is preheating.
  • Into a large bowl, combine plant milk, water, canola oil, maple syrup, lemon juice, and flax. Whisk to combine.
  • Add the cornmeal to the liquids and whisk to combine. Set aside.
  • Add 1 tablespoon of plant butter into the preheating skillet. Leave in the oven to melt.
  • In a small bowl, combine white whole wheat flour, baking powder, baking soda and salt.
  • Add the dry ingredients into the cornmeal mixture. Whisk to combine.
  • The oven should be heated to 425* by now, so using an oven mitt and working carefully, remove the skillet and swirl the melted plant butter around to coat the pan.
  • Immediately pour cornbread batter into the skillet. It should sizzle as it hits the hot skillet. Place skillet back into the oven and bake for 30 minutes or until a tooth pick inserted into the center comes out clean.
  • Let cool for at least 30 minutes before serving.
Keyword Cast Iron, Cornbread, Skillet, Whole Grain