Gluten-Free Sweet Pumpkin Skillet Cornbread




Yield 6 -8 servings



  1. Pre-heat the oven to 375 degrees F.
  2. Melt coconut oil in an 8-inch cast-iron skillet over medium-high heat.
  3. Add the sliced apples to the skillet and cook until the apples are soft and browning slightly (about 3-4 minutes), stir often. Top off with the maple syrup and turn the heat off. Continue to stir.
  4. Transfer the apple mixture to a bowl and set aside. Set the skillet aside too.
  5. Combine the ground flax seeds and water to make a flax "egg". Stir and set the mixture aside for a couple of minutes to thicken.
  6. Combine the non-dairy milk with the apple cider vinegar and let sit for 3-4 minutes to curdle. This creates a buttermilk like base.
  7. In a large bowl, combine the dry ingredients. Whisking in the wet ingredients until just combined.
  8. Transfer the batter to your skillet and top it with the apple slices. Sprinkle with 1 teaspoon of fresh coconut sugar (optional).
  9. Bake the cornbread for 22-26 minutes, or until a toothpick inserted in the middle comes out clean.
  10. Allow to cool for 10-15 minutes before cutting into pieces.


For a 12 inch cast-iron skillet, double recipe and bake for 30-34 minutes.I do not recommend adding apples to the cornbread base. It disrupts the baking process and doesn't yield the right texture. Please keep them on the top only, trust me.

Courses Side, Breakfast

Cuisine Gluten-free, Vegan, Oil-free

Nutrition Facts

Serving Size 1/6 sliced

Amount Per Serving

Calories 216

% Daily Value

Total Fat 4 g


Saturated Fat 1 g


Sodium 110 mg


Total Carbohydrates 43 g


Dietary Fiber 5 g


Sugars 20 g

Protein 5 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Plant Philosophy at