Cast Iron Pan Vegan Corn Bread Recipe Made Easy

There’s something incredibly comforting about a warm slice of cornbread fresh out of a cast iron pan. This cast iron pan vegan cornbread recipe is a delightful twist on the classic Southern staple, made entirely without animal products but packed with flavor and texture.

Whether you’re vegan, dairy-free, or simply looking for a healthier alternative, this recipe delivers a moist, tender crumb with a golden crust that’s perfectly crisp on the edges. The cast iron pan helps create that authentic, rustic touch and ensures even baking every time.

This cornbread is easy to make with simple pantry staples and comes together quickly, making it perfect for weeknight dinners or weekend gatherings. Pair it with soups, stews, or your favorite plant-based chili, and you’ve got yourself a crowd-pleaser.

Plus, it’s naturally gluten-free if you use the right cornmeal, making it a versatile option for many dietary needs. Let’s dive into why this recipe stands out and how you can master it in your own kitchen!

Why You’ll Love This Recipe

This vegan cornbread recipe is a winner for several reasons:

• Simple ingredients: No complicated vegan substitutes, just wholesome pantry basics.
• Perfect texture: Moist and fluffy inside with a crisp, golden crust thanks to the cast iron skillet.
• Allergy-friendly: Made without eggs or dairy, and can be gluten-free if you use certified gluten-free cornmeal.
• Versatile: Great as a side dish, snack, or even breakfast with a little vegan butter and jam.
• Quick prep: Ready in under 40 minutes, making it ideal for busy days.

Ingredients

• 1 cup yellow cornmeal (stone-ground preferred for texture)
• 1 cup all-purpose flour (or gluten-free flour blend)
• 1/4 cup organic cane sugar (adjust to taste)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk (or any plant milk)
• 1 tablespoon apple cider vinegar (to activate baking soda)
• 1/4 cup melted coconut oil (plus extra for greasing)
• 1/2 cup canned corn kernels (drained, optional for extra texture)
• 1 teaspoon vanilla extract (optional for subtle sweetness)

Equipment

• 10-inch cast iron skillet
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula
• Oven mitts
• Cooling rack (optional but recommended)

Instructions

1. Preheat your oven to 425°F (220°C). Place your cast iron skillet in the oven to heat while you prepare the batter. This step helps create the perfect crust.
2. Mix the wet ingredients: In a large bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle, creating a vegan buttermilk base.
3. Add the melted coconut oil and vanilla extract to the vegan buttermilk and whisk to combine.
4. In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed.
5. Pour the dry ingredients into the wet mixture and gently fold with a spatula until just combined. Avoid overmixing to keep the cornbread tender.
6. Fold in the drained corn kernels if using, for an added pop of sweetness and texture.
7. Carefully remove the hot cast iron skillet from the oven (use oven mitts!) and grease it with a little coconut oil or vegan butter.
8. Pour the batter into the hot skillet, spreading it evenly. The sizzle you hear is a good sign for a crispy crust!
9. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
10. Remove from the oven and let cool for 10 minutes before slicing. This rest time helps the cornbread set and makes cutting easier.

Tips & Variations

For a spicy twist, add 1 diced jalapeño or 1 teaspoon chili powder to the batter.

If you prefer a sweeter cornbread, increase the sugar to 1/3 cup or drizzle with maple syrup before serving.

For a nutty flavor, substitute half the all-purpose flour with whole wheat flour.

Try folding in 1/4 cup chopped green onions or fresh herbs like rosemary for a savory version.

Leftover cornbread can be toasted the next day for a delightful crunch.

Nutrition Facts

Serving Suggestions

This vegan cornbread pairs beautifully with a variety of dishes. Serve it alongside a hearty bowl of chili or your favorite vegan stew for a warming meal.

It’s also fantastic with vegan butter and a drizzle of agave nectar or maple syrup for a simple snack or breakfast.

For a Southern-inspired feast, pair it with collard greens and black-eyed peas. If you’re looking for something lighter, serve it with fresh tomato salsa or guacamole.

This recipe also complements Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food beautifully, adding a crunchy, golden side.

Don’t forget to check out other delightful recipes like the Lion’S Mane Mushroom Crumble Recipes or the tangy Lemon Ricotta Pasta With Arugula Recipe to complete your plant-based meal plan.

Conclusion

This cast iron pan vegan cornbread is a simple, flavorful, and nourishing way to enjoy a classic comfort food without any animal products. The use of a cast iron skillet makes all the difference, giving you that coveted crispy crust and moist interior that everyone loves.

This recipe is forgiving and adaptable, so feel free to experiment with your favorite add-ins or spices.

Whether you’re a seasoned vegan or just exploring plant-based cooking, this cornbread is sure to become a staple in your kitchen. It’s quick enough for weeknights yet special enough for sharing at gatherings.

Don’t forget to explore other recipes on the blog to keep your culinary adventures exciting and delicious!

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