Why You’ll Love This Recipe
You’ll love this recipe because it’s easy to make, uses simple pantry staples, and doesn’t compromise on flavor or texture. The cast-iron skillet gives it that signature crispy edge, while the plant-based ingredients keep it moist and light. It’s perfect for any meal, whether served with vegan chili, barbecued veggies, or enjoyed on its own with a drizzle of maple syrup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yellow cornmeal
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsweetened plant-based milk (such as almond, soy, or oat milk)
- Apple cider vinegar or lemon juice
- Maple syrup or sugar
- Vegetable oil or melted vegan butter
- Unsweetened applesauce (acts as an egg substitute)
Directions
- Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven to heat while you prepare the batter.
- In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together plant-based milk and apple cider vinegar. Let sit for 5 minutes to create a vegan “buttermilk.”
- Stir in the maple syrup, oil, and applesauce.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven and add a little oil to coat the bottom. Pour the batter into the skillet, spreading it evenly.
- Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving warm.
Servings and timing
Serves 8 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
- Sweet Cornbread: Add 2–3 tablespoons of sugar or extra maple syrup for a sweeter version.
- Savory Cornbread: Mix in chopped jalapeños, green onions, or vegan cheese for a savory twist.
- Herbed Cornbread: Add fresh herbs like thyme, rosemary, or parsley for more flavor.
- Corn Kernel Addition: Fold in ½ cup of whole corn kernels for texture and sweetness.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour.
Storage/Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap slices tightly and store in a freezer-safe bag for up to 2 months. Reheat in the oven at 350°F (175°C) for 8–10 minutes or microwave individual slices for 15–20 seconds.
FAQs
Can I make this cornbread without a cast-iron skillet?
Yes, you can bake it in a regular 9-inch round or square baking dish. It may not get as crispy, but it will still taste great.
What’s the best plant-based milk to use?
Unsweetened almond, soy, or oat milk all work well. Just avoid sweetened or flavored varieties.
Why do I add vinegar to the milk?
The vinegar reacts with baking soda to create lift, mimicking the tang and texture of traditional buttermilk.
Can I replace the applesauce?
Yes, mashed banana or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) can be used instead.
How do I make it extra moist?
Add a bit more applesauce or a tablespoon of oil for a softer, more tender crumb.
Can I make this cornbread oil-free?
Yes, replace the oil with the same amount of applesauce for a lower-fat option.
Can I double the recipe?
Absolutely. Double the ingredients and use a larger skillet or baking dish, increasing the baking time by 5–10 minutes.
Why is my cornbread crumbly?
Too much cornmeal or not enough moisture can cause dryness. Make sure your ratios are correct and don’t overbake.
Can I serve this with chili or soup?
Yes, it’s the perfect side for vegan chili, lentil stew, or vegetable soup.
How do I keep the crust crispy?
Let the skillet preheat in the oven before adding the batter—this ensures a perfectly crisp golden crust.
Conclusion
Vegan Skillet Cornbread is proof that you don’t need eggs or dairy to enjoy classic Southern comfort food. With its golden crust, tender texture, and simple ingredients, it’s a versatile dish that complements any meal. Whether you enjoy it sweet or savory, this plant-based cornbread is sure to become a staple at your table.
PrintVegan Skillet Cornbread
A golden, moist, and slightly sweet vegan version of classic Southern cornbread, baked in a cast-iron skillet for a crisp crust and tender crumb—perfect with soups, stews, or chili.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Bread, Side Dish
- Method: Baked
- Cuisine: Southern, American
- Diet: Vegan
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened plant-based milk (almond, soy, or oat milk)
- 1 tbsp apple cider vinegar or lemon juice
- 3 tbsp maple syrup or sugar
- 1/4 cup vegetable oil or melted vegan butter
- 1/4 cup unsweetened applesauce
Instructions
- Preheat oven to 400°F (200°C) and place a 10-inch cast-iron skillet inside to heat.
- In a large bowl, mix cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk plant-based milk and vinegar, and let sit for 5 minutes to curdle.
- Stir in maple syrup, oil, and applesauce.
- Combine wet and dry ingredients, mixing until just incorporated—do not overmix.
- Carefully remove the hot skillet from the oven, coat the bottom with a little oil, and pour in the batter evenly.
- Bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool slightly before slicing and serving warm.
Notes
- For a sweeter cornbread, add extra maple syrup or sugar.
- To make it savory, mix in jalapeños, green onions, or vegan cheese.
- Use a gluten-free flour blend for a gluten-free option.
- Preheating the skillet ensures a perfectly crisp crust.
- Leftovers can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 5g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
