Baby Blue Skillet Cornbread

This cornbread contains ultra-healthy Bow & Arrow Brand blue corn. It’s high in protein, energy-building, supportive to the liver, and tri-doshic (an Ayurvedic term meaning “good for all body types”). But it’s not just healthy—your whole family will love this delicious treat!

  • 2 tablespoons flax meal (ground flaxseed)
  • ¼ cup water
  • 1 tablespoon apple cider vinegar
  • 1 1/3 cups nondairy milk
  • 1/3 cup oil (non-virgin olive, melted coconut, or sunflower)

Dry Ingredients:

  • 1 cup Bow & Arrow Brand blue cornmeal
  • 1 cup whole wheat pastry flour
  • 2/3 cup coconut sugar
  • 1 tablespoon baking powder
  • ½ teaspoon EACH: sea salt and baking soda


  1. Preheat the oven to 400°F. Place a large (12-inch) iron skillet in the oven to warm it while you’re making the cornbread batter.
  2. Combine the flaxseed meal with the water in a small bowl and stir. Set aside for at least five minutes, or until gooey.
  3. In another small bowl, combine the vinegar and milk. The vinegar/milk bowl will also need to sit for five minutes.
  4. Combine the dry ingredients in a medium bowl. Whisk or stir well, until thoroughly combined. Set aside.Combine the flax mixture with the vinegar/milk mixture. Stir well, then whisk in the oil. Once the wet ingredients are very well combined, stir into the dry mixture. Combine well, but do not over-mix.
  5. Remove the skillet from the oven (using good hot pads—let’s have a happy ending to this story) and coat or spray lightly with oil. Pour the batter into the skillet and smooth out the top. Bake for 25-30 minutes, or until a knife inserted in the center comes out clean. Enjoy your warm cornbread with a little margarine.

Makes 10 servings

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