Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cups buttermilk (or milk + 1 tsp vinegar)
1/4 cup melted butter or vegetable oil
1 tablespoon ground flaxseed + 3 tablespoons water (egg substitute)
2 tablespoons honey (optional for sweetness)
1/2 cup shredded cheddar cheese (optional)
1 jalapeño, diced (optional for spice)
Instructions
1. Preheat oven to 425°F and place a cast-iron skillet inside to heat.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
3. Prepare your flax egg by mixing ground flaxseed with water; let sit for 5 minutes.
4. Combine buttermilk, melted butter, and flax egg in a separate bowl.
5. Pour wet ingredients into dry ingredients and stir until just combined.
6. Remove skillet from oven, grease it lightly, and pour in the batter.
7. Bake for 20–25 minutes or until golden brown and a toothpick comes out clean.
8. Cool for 5 minutes before slicing and serving warm.
Notes
Preheating your skillet ensures that perfect crispy crust every time.
Use unsweetened applesauce instead of flaxseed for a denser, moist texture.
Add diced jalapeños or cheddar for a savory kick.
Serve alongside chili, barbecue, or creamy soups for a hearty Southern meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Southern cornbread no eggs, egg-free cornbread, skillet cornbread, Southern side dish