Based on a recipe from the cookbook “Mississippi Vegan by Timothy Pakron”.

Introduction

There is something grounding about cornbread baked in a hot cast-iron skillet. It feels timeless, unfussy, and meant to be shared straight from the oven. I’ve cooked my way through several recipes in the cookbook Mississippi Vegan by Timothy Pakron (shop the book) and I’m sharing this recipe with you because it is one of my favorites. I hope you enjoy.

As an Amazon affiliate, I may make a small commission on the sale of this book at no cost to you.

Some Helpful Tips and Recommendations

• Preheating the skillet is key for that golden, crispy crust.
• Use coarse, stone-ground cornmeal for the most authentic texture.
• A well-seasoned cast-iron skillet makes all the difference.
• This recipe works beautifully as one large skillet or multiple smaller ones.

The Cookbook & Kitchen Favorites

• Cookbook:  Mississippi Vegan by Timothy Pakron
• Cuisinel Cast Iron Skillet Set – 8″ + 10″ + 12″-Inch Pre-Seasoned
• MegaChef 13 Piece Pre-Seasoned Cast Iron Skillet Set with Temperd Glass Lids
• Lodge Pre-Seasoned Cast Iron 5 Piece Set, Black
• KitchenAid Ribbed Soft Silicone Pot Holder 2-Pack

Ingredients

Here’s what you’ll need.

• 2 cups coarse, stone-ground yellow cornmeal
• 1 teaspoon sea salt
• 1 teaspoon sugar
• Dash cayenne pepper
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon olive oil
• 1 cup diced onion
• 3 tablespoons diced garlic
• ½ cup fresh or frozen corn kernels
• 2 tablespoons chopped chives or green onions
• ½ cup vegetable oil
• ⅓ cup plant-based yogurt
• ⅓ cup plain unsweetened plant-based milk
• Vegan butter, for the skillet
• ¼ small red onion, thinly sliced, for garnish

Instructions

1. Preheat the oven to 450°F and place the desired skillet(s) in the oven until piping-hot.
2. In large mixing bowl, add the cornmeal, sea salt, sugar, cayenne pepper, baking powder, and baking soda. Using a whisk, combine the mixture, breaking up any clumps. Set aside.
3. Heat the olive oil in a medium skillet over medium-high heat and add the onion and garlic. Sauté for about 7 minutes, until soft and tender. Add the onion mixture, corn kernels, and chives to the cornmeal mixture. Mix well. Pour in the oil, yogurt, and milk. Stir until just combined.
4. Remove the skillet(s) carefully from the oven and add a small scoop of vegan butter. Swirl around and watch the butter sizzle. Transfer the batter to the skillet(s) and spread into an even layer. Delicately sprinkle on some red onion and bake for 20 minutes. Serve immediately.

Notes and Variations

To jazz this recipe up even more, try adding some thinly sliced jalapenos or crushed pink peppercorns on top. I like to bring this cornbread to the table to serve as is and cut it straight out of the skillet.

Closing Thoughts

This skillet cornbread is simple, hearty, and meant to be enjoyed hot from the pan. It pairs beautifully with soups, stews, or a relaxed weekend meal. If you try it, be sure to save it, share it, or pin it for later.