Classic Vegan Skillet Cornbread Recipe That Everyone Loves

There’s something truly comforting about a warm slice of cornbread fresh from the skillet. This classic vegan skillet cornbread recipe captures that nostalgic essence while keeping it entirely plant-based and deliciously moist.

Whether you’re serving it alongside a hearty chili, a vibrant salad, or simply enjoying it with a pat of vegan butter, this cornbread is sure to become a staple in your kitchen. Its crispy golden crust and tender crumb make it perfect for any occasion, from casual weeknight dinners to festive gatherings.

What makes this recipe stand out is its simplicity and versatility. Made with pantry staples and no eggs or dairy, it comes together quickly and bakes to perfection in a cast-iron skillet, delivering that authentic southern charm.

Plus, it’s packed with flavor and texture without any complicated ingredients. Ready to bake your way to cornbread bliss?

Let’s dive into this easy, crowd-pleasing vegan skillet cornbread recipe!

Why You’ll Love This Recipe

This vegan skillet cornbread is a game-changer for several reasons. First, it perfectly replicates the crumbly, buttery texture of traditional cornbread without using any animal products.

The use of plant-based milk and a flaxseed egg ensures a moist and tender bite every time.

Second, cooking it in a cast-iron skillet creates a delightfully crispy crust that’s hard to beat. This method locks in heat evenly, giving you that sought-after golden brown exterior, making every bite a perfect balance of crunch and softness.

Finally, this recipe is incredibly adaptable. You can customize it with your favorite add-ins like jalapeños, corn kernels, or fresh herbs to make it your own.

Plus, it pairs wonderfully with a wide range of dishes, making it a versatile side for many meals.

Ingredients

• 1 cup yellow cornmeal (medium grind works best)
• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons ground flaxseed
• 6 tablespoons water (for flax egg)
• 1 cup unsweetened plant-based milk (almond, soy, oat, or your favorite)
• 1/4 cup maple syrup or agave nectar
• 1/4 cup melted coconut oil or vegetable oil
• 1 cup canned corn kernels (optional for added texture and sweetness)

Equipment

• Cast-iron skillet (8-inch or 9-inch recommended)
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula
• Oven mitts
• Cooling rack (optional but recommended)

Instructions

1. Preheat your oven to 425°F (220°C). Place the cast-iron skillet in the oven while it heats up. This will help create the crispy crust.
2. Prepare the flax egg: In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir well and let it sit for 5-10 minutes until it thickens.
3. Mix dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until combined and aerated.
4. Combine wet ingredients: In a separate bowl, whisk the thickened flax egg, plant-based milk, maple syrup, and melted coconut oil until smooth.
5. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; lumps are okay.
6. Fold in the corn kernels if using, for an extra pop of sweetness and texture.
7. Carefully remove the hot cast-iron skillet from the oven using oven mitts. Add a small drizzle of coconut oil or vegetable oil to coat the skillet.
8. Pour the batter into the skillet, spreading it evenly with a spatula.
9. Bake for 20-25 minutes 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 resting period helps the cornbread set perfectly.

Tips & Variations

For a spicy kick, add 1-2 finely chopped jalapeños or a pinch of cayenne pepper to the batter.

Try stirring in 1/2 cup of vegan shredded cheese or nutritional yeast for a cheesy flavor.

If you don’t have a cast-iron skillet, a well-greased baking dish or oven-safe pan will work but may not crisp up as much.

For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Just ensure your baking powder is gluten-free as well.

To make mini cornbread muffins, pour the batter into a greased muffin tin and bake for 15-18 minutes at the same temperature.

Nutrition Facts

Serving Suggestions

This vegan skillet cornbread shines when paired with a variety of dishes. It’s a perfect match for spicy stews and chili, making your meal warm and hearty.

Try serving it alongside a vibrant bean salad for a lighter, protein-packed meal.

Looking for inspiration? Check out our Thelma Sanders Squash Recipe for a cozy vegetable side, or add some zing with a dollop of homemade salsa from our Pickled Cherry Pepper Recipe.

For an indulgent twist, spread your cornbread with vegan butter and a drizzle of maple syrup. It’s also the perfect base for a savory sandwich—try topping it with sautéed greens and mushrooms for a delicious lunch.

Conclusion

This classic vegan skillet cornbread recipe is a wonderful addition to any plant-based kitchen. It’s easy to prepare, uses simple ingredients, and delivers fantastic flavor and texture every time.

The crispy skillet crust combined with the moist, tender crumb makes it a comfort food favorite, perfect for pairing with your favorite soups, stews, or salads.

Whether you’re a seasoned vegan or just exploring plant-based options, this cornbread is approachable and satisfying. Plus, it’s a great way to impress family and friends with a deliciously traditional dish made vegan.

Don’t forget to experiment with the add-ins and toppings to truly make it your own!

Ready to try more amazing recipes? Check out our Bariatric Meatloaf Recipe for a hearty meal or cool down with our creamy Peanut Butter Gelato Recipe.

Happy cooking!

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