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Vegan Skillet Cornbread

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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.

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

  1. Preheat oven to 400°F (200°C) and place a 10-inch cast-iron skillet inside to heat.
  2. In a large bowl, mix cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk plant-based milk and vinegar, and let sit for 5 minutes to curdle.
  4. Stir in maple syrup, oil, and applesauce.
  5. Combine wet and dry ingredients, mixing until just incorporated—do not overmix.
  6. Carefully remove the hot skillet from the oven, coat the bottom with a little oil, and pour in the batter evenly.
  7. Bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
  8. 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

Find it online: https://thefamilycooking.com/vegan-skillet-cornbread/