Adapted from Hodgson Mill’s Old Fashioned Cornbread Recipe.



  • 2 cups stone ground cornmeal
  • 1 3/4 cups HEABified coconut milk (can sub regular milk or nut milk)
  • 1 TBSP apple cider vinegar
  • 2 TBSP butter
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg


  • Pre-heat oven to 400℉
  • Stir together milk and apple cider vinegar and set aside.
  • Add butter to 12″ cast iron skillet and place in oven.
  • Mix corn meal, baking powder, soda, salt. Add egg and milk.
  • Remove skillet from oven and add heated butter to batter. Pour batter back into skillet. Return to oven and bake 25-35 minutes or until brown.


{ 12 comments… read them below or add one }

Cathy June 15, 2013 at 10:24 am

All i can say is WOW! This came out waaay better than I imagined it would. I am gluten/dairy free and was making the ‘real’ cornbread for my hubby last night.
When i took his out of the oven, I just decided to try this, thought I’d like to be able to have some damn cornbread too…hehehe
Of course I couldn’t wait til it cooled off, so had a warm slice and was pleasantly surprised how much it tasted like the real thing! Thanks for the recipe…I can now have my own cornbread!


HEAB June 16, 2013 at 7:14 am

Oh good, so happy to year you were able to enjoy some cornbread too! It’s been ages since I’ve made this recipe, and I think I need to go buy some cornmeal soon…like today! 🙂


Ali March 13, 2013 at 7:01 pm

Wow I’ve been craving cornbread like no other, and I just came across this today! I’m looking for some healthier alternatives to the box mixes too. I was wondering if there is any way to replace the egg? We have some allergies in my house and usually I use flax eggs for cookies and such, but I wasn’t sure if that would work in cornbread. Thanks for the recipe!


HEAB March 13, 2013 at 7:20 pm

Hi Ali,
Glad you found me, and yes, you can replace the egg with a flax egg (1 TBSP flax meal gelled in 3 TBSP warm water). I tried that in this cornbread recipe ( because I was all out of eggs, and it worked great. Enjoy! 🙂


Cathy Olds May 24, 2011 at 5:57 pm

I’m making the corn bread. It says the batter should be thick. Mine is veeerrry thin. Is there supposed to be some flour in with the corn meal?


HEAB May 24, 2011 at 8:01 pm

It should turn out fine. I use stone ground cornmeal, and that’s probably why mine was so thick. Sorry, I should have mentioned that in the recipe. Will go back and edit it now. Hope it’s good!


Lauren @ WWoB April 12, 2011 at 8:54 am

I just made this and it is fabulous!!


kayleigh April 7, 2011 at 12:03 pm

this cornbread looks delish, but i have a quick question. i don’t own a cast iron skillet…do you think there is a way i could just make this in a pan?


HEAB April 7, 2011 at 1:45 pm

Yes, it will work in a pan. I’ve also baked it in a glass pie dish with no problems. Enjoy! 🙂


Marty April 7, 2011 at 1:38 am

Oh, Summer looks soooooo cute on Ms Polly! I love the name! She will have so much fun laying on and hugging her when she gets older!

I’m going to try and veganize your recipe, coconut oil and egg replacer. I love baking a cornbread in a hot oven skillet! Is a real Southern cornbread sweet or unsweetened? I know you’re on a sugar-free Lent fast, but I thought a real Southern cornbread is sugar-free, like you’re recipe here?

Xoxo m


HEAB April 7, 2011 at 6:31 am

I want to try making my next batch with coconut oil as well as another commenter said it’s delicious. Yes, I think traditional southern cornbread is not sweet, but most recipes I come across usually involve a little honey. I usually just leave it out. The butter adds enough flavor for me – no sweetener necessary, and I bet coconut oil would do the same. 🙂


Kerry April 5, 2011 at 3:19 pm

I am definitely going to try this! I came across your page last week and have been looking at it every day now! You have great things on here. I also saw that you’re an Auburn grad and I am a Nutrition major at Auburn! War Eagle 🙂


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