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You are here: Home / Meals & Sides / bread / Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn)

August 28, 2022

Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn)

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Nut Free
Vegan
No Sugar Added

A cross between cornbread and focaccia, can you imagine? This yeasted skillet cornbread focaccia recipe is chewy, hearty and full of flavor, thanks to the star ingredient: fresh sweet corn. No eggs, milk or butter are required in this recipe, so it’s vegan friendly, with no sugar added. I love to add these thick square slices in a bread basket, toasted and warm, or wedged into a bowl of soup or salad as an all-around satisfying accompaniment.

How to Make Fresh Corn Foccacia in the Skillet (aka yeasted cornbread)

Here’s why I love this recipe

  • vegan – no eggs, milk or butter required
  • a fun fusion of cornbread and focaccia bread
  • healthy AND delicious
  • So versatile! A perfect accompaniment to soups and salads, or sliced and served as a sandwich
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
What You'll Find in this Post:
1. Here’s why I love this recipe
2. Ingredients Used to Make Cornbread Focaccia
3. Equipment
4. More Recipes with Corn (HERE)
5. Step by Step Guide
6. How to Make Cornbread Focaccia Healthier
7. Note on Substitutions
8. Final Tips for Easy Cornbread Focaccia
9. More Bread Recipes (HERE)
10. Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn)

Ingredients Used to Make Cornbread Focaccia

**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle, or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

  • Bread Flour – I used bread flour for this recipe (I use King Arthur Bread Flour most), which I prefer and highly recommend for the best texture and structure. Please read the note on the substitution section below if using other flours.
  • Instant Yeast – you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results. I recommend using instant yeast over active yeast for this recipe since active yeast (unlike instant yeast) needs to be activated in water, which we don’t add until the very end.
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
Premium Saf-instant Yeast
  • Sugar – I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars which are less processed and more natural. I also sometimes like to use honey powder.
    • For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly. If you prefer a lower sugar recipe, you’re welcome to leave out the sugar. The bread might taste slightly plain, but it will not significantly impact the shape or texture of the bread.
  • Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
  • Corn – we’ll need whole kernel corn for this recipe. For the focaccia, I used fresh sweet corn, but the corn can be from canned, or thawed from frozen. Read below to see how you should prep the corn depending on which you use:
    • Canned Corn – For best results, drain and rinse the corn with water before using. It’s best if you can find a “no salt added” corn. If you’re using regular (salt added) corn, you can also adjust by using just half of the salt that’s called for in the recipe.
    • Frozen Corn – cook the frozen corn in the microwave or over stovetop at least until it’s thawed or warm.
    • Fresh Corn – Remove the corn kernels from the cob of corn using a sharp knife. Since the corn will be cooked with the bread, there’s no need to pre-cook the corn before using.
    • Cooked Corn – no prep required on this one 🙂
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
  • Corn Meal, any kind – in this recipe, the corn meal is optional, since we’re already using a lot of corn puree. The corn meal is just used to add some additional texture, and it can be subbed with equal amounts of bread flour.
  • Butter flavored Coconut Oil – Like this one. I love using it in this recipe because it gives the cornbread focaccia extra flavor. But you can also use regular coconut oil, or neutral flavored oils like olive oil or avocado oil.
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
Organic Butter Flavored Coconut Oil

Equipment

  • I used a KitchenAid Stand Mixer with a dough hook to knead the dough. You’re also welcome to use a bread machine, or knead the dough by hand.
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
KitchenAid Stand Mixer

More Recipes with Corn (HERE)

Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
Easy Sweet Corn Flatbread Recipe (Healthier, No Knead Dough)
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
Easy Overnight Breadsticks Using Cornmeal Pizza Dough
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
Honey Jalapeño & Cheese Cornbread Rolls Recipe
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
Savory “Cornbread” Steamed Buns with a Korean Cheese Corn Filling

Step by Step Guide

How to Make Cornbread Focaccia

STEP 1

how to shuck Fresh Corn kernels using knife ingredient pic

Remove the corn kernels from the cob of corn using a sharp knife. Since the corn will be cooked with the bread, there’s no need to pre-cook the corn before using.

STEP 2

Fresh Corn puree in mini blender ingredient pic

Prepare corn puree by blending the fresh corn kernels in a mini blender until creamy.

STEP 3

Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia

Mix all the dry ingredients (bread flour, corn meal, yeast, sugar, salt) in the bowl of the stand mixer.

Start to knead the dough at a low setting (speed 2) for about a minute. Add water 1 Tbsp at a time, or as much as needed*, until all the ingredients are just barely combined, with no dry ingredients remaining.

*I used 2 Tbsp water, but more may be needed depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.

STEP 4

Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia

Stir in 1 Tbsp coconut oil. Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.

Remove the finished dough from the mixer bowl and place in a lightly greased bowl.

STEP 5

Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia

Cover and let rise until doubled, about 60-90 minutes

STEP 6

Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia

Punch down the dough, then transfer to a parchment paper-lined 12-inch skillet, cast iron pan, or pizza pan and flatten using your hands.

Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C

STEP 7

Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia

Sprinkle or spritz the top of the focaccia bread with water (this helps to form a crunchy and thick crust), then use your fingers to poke holes onto the surface of the focaccia dough, spaced about 1 inch apart

STEP 8

Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia

Sprinkle with fresh or dried herbs, or with red pepper flakes.

STEP 9

Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia

Bake in a 400F oven for 20-25 minutes, or until golden brown. Once out of the oven, brush with more butter flavored coconut oil, butter or garlic infused oil for more flavor.

STEP 10

Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia

Slice, and serve warm. Enjoy!

How to Make Cornbread Focaccia Healthier

  • Want to add more fiber? Substitute white whole wheat flour for up to half of the bread flour called for in this recipe. You’ll need to add a few more tablespoons of water to adjust the hydration since whole wheat flour absorbs more water than white flour.

Note on Substitutions

  • Unfortunately, gluten-free flours cannot be substituted for bread flour in this recipe.
  • While bread flour is highly recommended, all-purpose flour can be used instead with 1 tsp of vital wheat gluten for every cup of flour.
  • Liquid sweeteners such as maple syrup, honey or molasses can replace all of the sugar in this recipe, but it makes the dough softer and more difficult to handle since it contributes additional moisture. Increase bread flour by 1 Tablespoon to adjust.
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia

Final Tips for Easy Cornbread Focaccia

  • Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you’ll end up with more flour than what’s called for in the recipe. If you don’t have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.

More Bread Recipes (HERE)

Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
Vegan Cauliflower & Chive Yeast Bread Recipe for Sandwiches, Toasts and More!
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
Healthy Carrot Sandwich Bread (Yeast Bread) Recipe
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
Yeasted Cornbread Recipe (Vegan Sandwich Bread Made with Canned Corn)
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
Blueberry Yeast Bread (No eggs, milk or butter required!)
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
High Protein White Bread Recipe Made Using Silken Tofu
Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread Focaccia
Cranberry Yeast Bread Loaf (An Easy, Vegan Recipe w/ Canned Cranberry Sauce)
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How to Make Fresh Corn Foccacia in the Skillet (aka yeasted cornbread)

Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn)

Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn) - Cornbread FocacciaAll Purpose Veggies
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Prep Time 2 hrs
Cook Time 25 mins
Course Breakfast, Side Dish
Cuisine American
Servings 16 squares
Calories 105 kcal

Equipment

  • 1 KitchenAid Stand Mixer
  • 1 12 inch skillet

Ingredients
 
 

  • 1 3/4 cup fresh corn kernels , from about 2 whole corn cobs*
  • 2 1/2 cups bread flour (300g), sifted and leveled**
  • 1/4 cup corn meal , or more bread flour
  • 1 1/2 tsp instant yeast
  • 1 tsp salt
  • 2 Tbsp water , more if needed (read note)
  • 1 Tbsp butter flavored coconut oil , unflavored coconut oil or olive oil

Instructions
 

  • Remove the corn kernels from the corn kernels from the corn using a sharp knife. since the corn will be cooked with the bread, there's no need to pre-cook the corn before using.
  • Prepare corn puree*** by blending the fresh corn kernels in a mini blender until creamy.
  • Mix all the dry ingredients (bread flour, corn meal, yeast, salt) in the bowl of the stand mixer.
  • Add the corn puree to the dry ingredients and start to knead the dough at a low setting (speed 2) for about a minute
  • Add water one tablespoon at a time*, until all the ingredients are just barely combined, with no dry ingredients remaining.
    *I used 2 Tbsp water, but more may be needed depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
  • Stir in 1 Tbsp coconut oil. Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
  • Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
  • Cover and let rise until doubled, about 60-90 minutes****
  • Punch down the dough, then transfer to a parchment paper lined skillet, cast iron pan, or pizza pan and flatten using your hands.
  • Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
  • Sprinkle or spritz the top of the focaccia bread with water (this helps to form a crunchy and thick crust), then use your fingers to poke holes onto the surface of the focaccia dough, spaced about 1 inch apart
  • Sprinkle with fresh or dried herbs, or with red pepper flakes.
  • Bake in a 400F oven for 20-25 minutes, or until golden brown.
  • Once out of the oven, brush with more butter flavored coconut oil, butter or garlic infused oil for more flavor.
  • Serve warm. Enjoy!
  • The focaccia bread can be stored wrapped, at room temperature, for 3-5 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.

Notes

*I used fresh corn, but the corn can be from canned, or from frozen. Here’s how you should prep the corn depending on which you use:
  • Canned Corn – For best results, drain and rinse the corn with water before using. It’s best if you can find a “no salt added” corn. If not, we can also adjust the salt that’s added to the bread by using half the amount of salt called for in the recipe.
  • Frozen Corn – cook the frozen corn in the microwave or over stovetop at least until it’s thawed or warm.
  • Fresh Corn – Remove the corn kernels from the corn using a sharp knife.
  • Cooked Corn – no prep required on this one 🙂
**Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz.
***blending 1 3/4 cups of corn kernels yielded just a little over 1 cup of corn puree.
****It’s best if the bowl is put in a warm place, for example, inside an oven that’s been preheated for just a quick 10 seconds and spritzed with some water.

Nutrition

Calories: 105kcalCarbohydrates: 20gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.001gSodium: 184mgPotassium: 81mgFiber: 1gSugar: 1gVitamin A: 40IUVitamin C: 1mgCalcium: 12mgIron: 0.4mgZinc: 0.4mg***Net Carbs: 19g
Keyword bread, corn, yeasted
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!

Filed Under: bread, Ingredient Spotlight, Nut-Free, Vegan Tagged With: corn, NutFree, Vegan, wheat-flour, yeasted

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