Skillet Corn Bread


I’ve made corn bread and corn muffins before, but with my new cast iron skillet obsession, I knew I had to make some in there. The skillet is meat, so I had to find a recipe that I could make pareve.

I decided on a recipe with buttermilk and used rice dream with a drop of vinegar in it. The buttermilk you buy in the store isn’t real buttermilk, anyway, so why not just acidify some milk substitute? (This is real buttermilk.)

I found a recipe for “real southern cornbread” using a 12-inch skillet. It got pretty good reviews, so I decided to try it out. Because my skillet is 10 inches, I halved the recipe, based on one of the comments.. It made the perfect amount.


  • 1 cup cornmeal
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 2 cups Rice Dream or soymilk with two tablespoons vinegar or lemon juice
  • 1 egg
  • 1/2 cup corn oil + 2 tablespoons more for skillet


1. Preheat the oven to 400 degrees.

2. Combine Rice Dream and vinegar. Let sit for two minutes.

3. Combine dry ingredients in a medium bowl. Set aside.

4. Combine wet ingredients in a large bowl.

5. Pour the dry ingredients into the wet. Stir only until it’s all combined – a few lumps are fine! You don’t want to mix it too much and have tough corn bread!


6. Preheat skillet over high heat for 2 minutes. Pour in oil and coat the bottom and sides of the pan. Return to heat and let sit for another minute. Pour in the batter and cook for about 5 minutes, until bubbles appear on top. Transfer to the oven and bake for 40-50 minutes, until the edges are slightly crispy.


I served it warm with some Soy Garden on top. A perfect Sunday morning breakfast, but it would probably be good as a side dish at dinner. I’m definitely make this recipe next time I make chili or slow-cooked stew.