Cast-Iron Cornbread

Time 45 minutes
Yields Serves 12
Cast-Iron Cornbread
(Evan Sung / For The Times)

Heat the oven to 350 degrees. Coat a 9-inch cast-iron skillet, or other heavy ovenproof skillet, with oil.


Whisk the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk the oat milk, sugar and oil in another bowl until the sugar dissolves and the mixture is emulsified. Whisk in the vinegar to blend, then pour into the dry ingredients and whisk gently until smooth. Pour the batter into the prepared skillet.


Bake until golden brown, about 35 minutes; a toothpick inserted in the center of the cornbread should come out clean. Cool in the skillet on a rack. Serve warm or at room temperature.

Sage cornbread: Sprinkle fresh sage leaves all over the top of the batter before baking. Rosemary cornbread: Stir 1 teaspoon minced fresh rosemary into the batter and sprinkle rosemary needles on top of the batter before baking.
Make Ahead:
The cornbread can be baked up to 12 hours before serving.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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