Vegan Skillet Cornbread made with only 8 ingredients and ready in just 30 minutes. Gluten free and oil free options.
Cooler weather means lots of soups, casseroles, stews, chili, and a big ol' hunk of cornbread on the side. Yum! This Vegan Skillet Cornbread is very simple to make and goes perfectly with your favorite soup or chili.
This cornbread hit the spot nicely with my Three Bean Chili.
Ingredients
There's some debate when it comes to cornbread. Southern style cornbread is more savory while northern style is sweeter due to the addition of sugar. It also has a more cake like texture. I've included options for both ways so it's up to your preferences.
- ground flax seeds
- water
- unsweetened plain non dairy milk
- cornmeal
- all purpose flour
- baking powder
- salt
- applesauce or oil
- cane sugar
See recipe card for quantities.
Substitutions & Variations
- Gluten free - use an 1:1 gluten free flour instead of all purpose flour OR use all cornmeal. The bread will be a bit crumbly with only cornmeal.
- Oil free - use ⅓ cup applesauce instead of vegan butter to make this cornbread oil free.
- Southern style - omit sugar to make southern style cornbread.
- Northern style - include sugar to make northern style cornbread.
Instructions
This cornbread is so simple to make. Mix up the batter and pour it into a cast iron skillet. Bake until a toothpick inserted comes out clean and the edges have browned. Important: Be sure to place cast iron skillet into the oven while it preheats for best results.
Equipment
This is a skillet cornbread so you will need a cast iron skillet. The size of your skillet doesn't matter too greatly so if you don't have a large one don't worry. I've made this in as small as a 7 inch skillet. Adjust baking time as needed depending on the size of your skillet.
Storage
Store leftover cornbread at room temperature for 1-2 days.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Oil Free Skillet Cornbread
Ingredients
- 1 tablespoon ground flax seeds
- 2 tablespoon water
- 1 cup unsweetened plain almond milk
- 1 tablespoon apple cider vinegar
- ¼ cup melted vegan butter or oil ⅓ cup applesauce for oil free option
- 2-3 tablespoon cane sugar for northern style. Omit for southern style.
- 1 cups corn meal
- ½ cup all purpose flour use 1:1 gluten free if needed.
- 2 teaspoon baking powder
- ½ teaspoon salt
- oil for skillet
Instructions
- Preheat oven to 425 degrees. Place cast iron skillet in oven while it preheats.I used an 11 inch.* See notes.
- Whisk together ground flax seed and water in a small bowl. Set aside to thicken and create a flax egg.
- Add apple cider vinegar to milk and set aside for about 5 minutes.
- In a large bowl add cornmeal, flour, baking powder, salt, and combine thoroughly.
- Add vegan butter, oil or applesauce, milk mixture and flax egg to dry ingredients. Mix just to combine.
- Remove skillet from oven and add a dab of oil or cooking spray to coat the bottom. Pour cornbread batter into skillet and bake for about 20 minutes or until edges pull away from skillet and a toothpick inserted comes out clean.
Notes
- You can use any size skillet you have on hand, you'll just need to adjust the baking time. When baked in my 7 inch skillet it needs about 35 minutes. I wouldn't use any smaller of a skillet than this because there will be too much batter for anything smaller. If you don't have a skillet you could also use a baking dish
- Gluten free - use an 1:1 gluten free flour instead of all purpose flour OR use all cornmeal. The bread will be a bit crumbly with only cornmeal.
- Oil free - use ⅓ cup applesauce instead of vegan butter to make this cornbread oil free.
- Southern style - omit sugar to make southern style cornbread.
- Northern style - include sugar to make northern style cornbread.
Sophie Storey says
Hi there!
Would it be possible to make these into muffins? If so, how long would I cook them for?
Thank you in advance!
Sophie
Melissa says
Hi Sophie! You can definitely make these into muffins. I think 12 - 15 minutes should be right. Start checking with a toothpick at the 12 minute mark to avoid over baking. Hope this helps.
Sophie Storey says
Hi Melissa,
Thank you for your prompt response. I will get back to you on how they turn out!
Sophie