Vegan Skillet Cornbread

Vegan Skillet Cornbread is a Southern-style quick bread with golden, crisp edges and a moist, lightly sweet crumb. The key is starting with a hot cast-iron skillet, which creates that signature crust in about 25 minutes. Serve it alongside chili or stew, or enjoy a warm wedge with vegan butter.

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Prep Time 15

Cook Time 25

Total Time 40

Course Bread

Cuisine American

Servings slices

Calories 325 kcal

Equipment

10-inch cast iron skillet
Mixing bowls
Whisk
Measuring cups and spoons
Rubber spatula

Ingredients

For Dry Ingredients:

1 ½ cups medium-grind cornmeal preferably stone-ground, organic
1 cup unbleached all-purpose flour or gluten-free flour blend if needed
2 tablespoons organic cane sugar reduce if you prefer a more savory bread
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt

For Wet Ingredients:

1 ½ cups unsweetened plant milk such as almond or soy
1 tablespoon apple cider vinegar to create vegan buttermilk
⅓ cup neutral oil such as avocado or sunflower oil

Instructions

Preheat your oven to 425°F (220°C). Place your 10-inch cast iron skillet inside the oven during the preheat—it will help form a gorgeous crust.
In a large mixing bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk thoroughly to remove any lumps and to aerate.
In a separate bowl or liquid measuring cup, whisk together the plant milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly—it mimics buttermilk. Then whisk in the oil until emulsified.
Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined—avoid overmixing to keep the texture light.
Carefully remove the hot skillet from the oven using oven mitts. Lightly grease it with a bit of oil using a heat-safe brush or paper towel.
Pour the cornbread batter into the hot skillet and spread evenly. You should hear a gentle sizzle as the batter hits the pan.
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before slicing. Serve warm with vegan butter or maple syrup if desired.

Notes

For a twist, fold in 1/2 cup of corn kernels or diced jalapeños before baking.
If stone-ground cornmeal isn't available, use medium-grind but reduce sugar slightly for balance.

Nutrition

Calories: 325kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 352mgPotassium: 200mgFiber: 3gSugar: 9gVitamin A: 7IUCalcium: 67mgIron: 2mg

Keyword Gluten-free option, Plant-based, Vegan Cornbread

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