Cornbread in a Cast Iron Skillet or Baking Dish


  • 2 ½ cups cornmeal
  • 1 ½ cups white flour or brown rice flour (gluten free)
  • 2 TB baking powder
  • 1 tsp salt [ground Himalayan Pink]
  • 2 cups unsweetened original almond milk
  • ½ cup honey, agave, or white sugar
  • 1 ½ TB unsalted butter or coconut butter
  • 1 egg (slightly beaten) or flaxseed egg substitute

Note: If not using a large cast iron (12″ diameter, 2.5″ deep), use a 9”x 13″ pan. If using a smaller pan, halve the recipe or make in two batches as texture will vary depending on dish. This dish required to make cornbread dressing.


  • Add the cornmeal, flour, baking powder, and salt into a bowl and mix thoroughly.
  • Heat up the almond milk in a small pot on medium heat and dissolve the honey or whatever sweetener is being used.
  • Once dissolved, add the liquid to the dry ingredients and mix thoroughly until uniform batter is made.
  • Slightly beat an egg (or egg substitute), and add to batter. Gently fold in using wide, flexible spatula or spoon.
  • Use all of the butter to coat the cooking surface of the cast iron or pan.
  • Once nicely buttered, pour in the cornbread batter until distributed evenly in the pan. If you have bubbles lightly hit the bottom of the pan and let rest for 2-3 minutes.
  • Bake at 400°F for 20-25 minutes or until top is light to golden brown.
  • Allow to cool 3-5 minutes before serving.

Note: If making dressing using this recipe, ensure you’re using the full recipe, divide in two once done baking. Half will be used for the dressing. Allow to cool for at least 1 hour before using, it can be made day prior if desired, but ensure storage is air tight.

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