Let's Make Cast Iron Skillet Sweet Cornbread!

Chilis, soups, and barbeques need this sweet cornbread cast iron skillet recipe!

Baking in a hot cast-iron skillet gives each piece of cornbread crispy edges and the perfect tender crumb.

This egg-free recipe is sweetened with just the right amount of maple syrup and coconut sugar – you’ll want to keep coming back for more once you try it!

non-dairy milk, apple cider vinegar, medium-grind yellow cornmeal, all-purpose flour, baking powder, sea salt, unsalted butter, extra virgin olive oil, coconut sugar, maple syrup

ingredients

      Preheat oven with cast iron skillet in it, along with the butter. Add the milk into a jar and stir in the apple cider vinegar. Let it sit for 5-10 minutes.

1

     In a large bowl, add the cornmeal, flour, baking powder, coconut sugar, and sea salt. Whisk the dry ingredients well to combine.

2

      When the milk mixture has sat for 5-10 minutes, add the oil and maple syrup. Stir to combine.

3

      Make a well in the center of the cornmeal mixture and pour in the wet ingredients. Stir until almost combined. Pour the melted butter into the batter, and mix.

4

      Pour the cornbread batter into the hot skillet. Bake for 25 to 28 minutes. It will smell amazing! Cool for a few minutes before enjoying.

5

Cornbread is the perfect side for chilis, soups, and barbeque! Try it with: – High protein chili – Split pea soup – Easy vegetable beef soup – Black bean soup

Get the full Sweet Skillet Cornbread recipe, along with all the substitutions and tips on www.fitmamarealfood.com Connect on Instagram @fitmamarealfood