Skillet Cornbread Recipe

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Mixed with quinoa and baked in a skillet for even heating, this cornbread will delight during any meal throughout the day.
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“Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing” by Luz Calvo and Catriona Rueda Esquibel.
6-8 servings SERVINGS


  • 1-1/2 cups (375 mL) medium grind yellow cornmeal
  • 1/2 cup (125 mL) quinoa flour
  • 1/2 teaspoon sea salt
  • 1-1/2 teaspoon aluminum-free baking powder
  • 1/4 tsp baking soda
  • 2 large eggs
  • 1-1/3 cups (315 mL) buttermilk
  • 1/2 cup (1 stick/113 g) unsalted butter, preferably pastured


  • Preheat oven to 425 degrees F (220 C).
  • In a large bowl, whisk together cornmeal, quinoa flour, salt, baking powder, and baking soda.
  • In a separate bowl, beat eggs, then whisk in buttermilk.
  • Add wet ingredients to dry ingredients and whisk until just blended.
  • Add butter to a 9-inch (23-cm) cast-iron frying pan and place in oven until butter melts. Remove from oven and pour all but about 1 tablespoon butter into batter, gently folding it in.
  • Pour batter into pan, reduce oven temperature to 375 F (190 C), and return pan to oven. Bake for 20–25 minutes, until edges start to brown and a toothpick inserted into center comes out clean.
  • Cool for 10 minutes and serve straight from pan.
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