Vegetarian Cornbread

Vegetarian Cornbread

Golden, tender cornbread with a crisp buttery crust, baked up in just one skillet.

Total 35 min Makes 8 slices Calories 265/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This skillet cornbread balances sweet corn flavor with a slightly crumbly, moist texture, thanks to a mix of cornmeal and buttermilk. It bakes up golden with crisp edges, making it a comforting side for chili, soups, or a weeknight dinner. No lard or bacon drippings here, so it's entirely vegetarian without sacrificing richness.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted and divided
  • 1/4 cup honey
  • 1/2 cup corn kernels, fresh or frozen

Method

  1. Preheat the oven to 400°F. Place a 9-inch cast iron skillet in the oven to heat while you mix the batter.

  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk together the buttermilk, eggs, 4 tablespoons of the melted butter, and honey.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined, then fold in the corn kernels.

  5. Carefully remove the hot skillet from the oven and add the remaining 2 tablespoons of butter, swirling to coat the bottom and sides.

  6. Pour the batter into the hot skillet, spreading it evenly to the edges.

  7. Bake until the top is golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

  8. Let the cornbread cool in the skillet for 10 minutes before slicing into wedges and serving.

Rate this recipe

★ 3.6 (1)

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    Vegetarian Cornbread

    This skillet cornbread balances sweet corn flavor with a slightly crumbly, moist texture, thanks to a mix of cornmeal and buttermilk. It bakes up golden with crisp edges, making it a comforting side for chili, soups, or a weeknight dinner. No lard or bacon drippings here, so it's entirely vegetarian without sacrificing richness.

    35 min 8 slices 265 cal

    Ingredients

    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 cup buttermilk
    • 2 large eggs
    • 6 tablespoons unsalted butter, melted and divided
    • 1/4 cup honey
    • 1/2 cup corn kernels, fresh or frozen

    Method

    1. 1

      Preheat the oven to 400°F. Place a 9-inch cast iron skillet in the oven to heat while you mix the batter.

    2. 2

      In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

    3. 3

      In a separate bowl, whisk together the buttermilk, eggs, 4 tablespoons of the melted butter, and honey.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir just until combined, then fold in the corn kernels.

    5. 5

      Carefully remove the hot skillet from the oven and add the remaining 2 tablespoons of butter, swirling to coat the bottom and sides.

    6. 6

      Pour the batter into the hot skillet, spreading it evenly to the edges.

    7. 7

      Bake until the top is golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

    8. 8

      Let the cornbread cool in the skillet for 10 minutes before slicing into wedges and serving.