Skillet Cornbread

Skillet Cornbread

I refuse to get caught up in the epic debate between sweet vs. savory cornbread lovers.  (I like my cornbread sweet and savory.)  There is little debate, however, that the best way to bake cornbread is in a pre-heated cast iron skillet, and that buttermilk is an essential ingredient.

Baking can get tricky if you are watching your salt and sugar intake.  Please refer to my “Clean Soul Pantry” entries on ingredient substitutes that do not harm to flavor or texture. 

This recipe is a rift on my father’s favorite, using whole wheat flour for fiber, and significantly reducing the saturated fat, sodium and fructose.  Plus, corn has natural sugars, so all you need is a little honey and Stevia to draw out its sweetness.  You get is the same crunchy crust, fluffy texture, but a slightly nuttier sweet/savory flavor than the white flour/white sugar version.  It’ll go over well.

1 cup organic, stone ground Corn Meal

1 cup organic whole wheat flour

1 teaspoon no-sodium baking soda

2 1/2 teaspoons no-sodium baking powder

½ teaspoon sea salt

1 drop liquid Stevia

1 tablespoon honey

1 large egg

1 cup organic, low fat buttermilk

1 tablespoon melted unsalted butter

1 tablespoon canola oil, plus 2 teaspoons


1.     Heat oven to 400 degrees

2.     Preheat 8-10” cast iron skillet or pie pan

3.     Whisk together your dry ingredients: Corn meal, whole wheat flour, baking soda, baking powder, and sea salt.  Use a wire whisk and medium bowl.

4.     In another medium bowl, whisk the egg and buttermilk together until just combined (not frothy).  Whisk in the Stevia, honey, melted butter, and 1 tablespoon of the canola oil.

5.     Make a well in the center of the dry ingredients and pour in all of the buttermilk mixture.

6.     Fold the wet and dry ingredients together until just combined – do not over mix or you will get flat, dense cornbread.

7.     Remove the hot pan from the oven and pour in the remaining oil.  Swirl around until it covers the bottom of the pan. 

8.     Pour in the batter, smoothing the top with the back of a spoon or spatula.

9.     Bake until the edges are crunchy and the top is golden brown (about 23-25 minutes).

10.  Serve and kiss yourself.