For all those gardeners (and their friends and families and neighbors and coworkers) trying to use up all those baskets of tomatoes from their harvests, I give you skillet tomato cornbread. I love this recipe! Who doesn’t love a thick, sweet skillet cornbread with a sautéed onion bottom and roasted tomato top? Bring me a barrel of vegan butter!
I’ve seen “the best vegan cornbread” all over the internet and had it recommended by online friends. You might know the recipe from Nora Cooks. You won’t need another vegan cornbread after today, if you keep Nora’s recipe. I used it in this recipe, but I doubled it because I was using a 12-inch cast iron skillet for the baking. I also used grape seed oil, only because it’s one of my favorite neutral oils and I keep it on hand. The cornbread is sweet and I think the sugar could be reduced a little if you prefer a not-so-sweet cornbread. I was raised on southern white cornbread that isn’t very sweet, but I like all kinds of cornbread. With the onions and tomatoes, the extra sweetness here tastes pretty great.
Before adding the tomatoes to the cornbread, be sure to remove all pulp and seeds and dab the tomatoes with paper towels to make them a little less juicy. This way, extra tomato liquids won’t be hindering the cornbread’s baking.
If you are using a smaller skillet or a pie plate or other baking dish, adjust the measurements accordingly. In a 12-inch skillet, this recipe makes cornbread that is two inches deep. If you use a smaller skillet and make a more shallow version (if you half the recipe), you will need to adjust the baking time, being sure to remove the cornbread as soon as it’s done.
Enjoy this sweet flavor combination with a pot of beans, roasted vegetables, or Easy Traditional Ratatouille.
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| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
large wedges
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- 2-1/2 cups all purpose flour
- 2 cups yellow cornmeal
- 1-1/3 cup granulated sugar
- 2 teaspoons salt
- 2 tablespoons baking powder
- 2-1/2 cups plant-based milk I used unsweeten almond milk
- 2/3 cup any neutral oil I used grape seed oil - sunflower or canola will work
Ingredients
For the cornbread batter:
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- Preheat your oven to 400° F. Prepare the cornbread batter and set aside.
- In a large (12-inch) cast iron skillet, sauté the onion in a small amount of olive oil 5 to 10 minutes or until the onion is translucent. Season with salt and pepper.
- Remove the skillet from the hot burner. Arrange the sautéed onions evenly across the bottom of the skillet.
- Carefully pour or spoon the batter into the hot skillet, on top of the cooked onions.
- Sprinkle the chopped tomatoes over the top of the cornbread, trying to space them somewhat evenly.
- Bake for 40 minutes and check for doneness by inserting a toothpick into the center of the cornbread. If the toothpick comes out clean, the cornbread is done.
- If the toothpick is not clean, reduce the oven heat to 350 F. Return the cornbread to the oven and continue cooking for up to 12 minutes more, checking with a toothpick every few minutes. The cornbread should be lightly browned around the edges when done.
- Let cool at least 10 minutes before cutting. Can be cut into 12 large wedges or smaller squares for more servings. The skillet will remain hot for an extended time - please use hot pads when handling.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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