Incredibly easy, moist, and fluffy Vegan Skillet Cornbread is the only cornbread recipe you need! Customize it how you like, adding jalapeños or fresh cranberries for a seasonal spin.
Your cornbread prayers have been answered.
Tell me about your relationship with cornbread. Every deep dark secret. Are you a super fan? Do you like a ratio of more cornmeal to flour?
Are you from the South and loathe a sweet cornbread? Are you from the North and loathe a not sweet cornbread? Do you like it bejeweled with fun add-ins like roasty corn kernels and jalapeño bits and maybe some freshly grated cheddah?
This skillet cornbread is everything cornbread should be—super moist on the inside and crispy on the outside, corny (I like a higher ratio of cornmeal to flour for optimal corniness versus cakiness), and supremely packed with flavor.
Feeling like a one pot meal? My Chili Cornbread Casserole is a must!
The beauty of a cast iron skillet
That crispy, brown bottom! We warm buttery coconut oil in the skillet while the batter comes together so that by the time they meet, it’s a sizzley love affair that can only result in the most dreamy, flavorful crust.
If you don’t have a cast iron skillet, you can make this recipe in an 8×8 inch dark baking dish.
How to make muffins
Oh yes, you can totally make muffins. Simply pour the batter evenly into greased muffin tin and bake for 13-16 minutes, or until a knife comes out clean.
This cornbread is made with vegan buttermilk and a flax egg, AKA non-dairy milk curdled with apple cider vinegar plus flax seeds thickened with water. They make the perfect plant-powered substitutes for the typical eggs and buttermilk in classic cornbread recipes.
I swapped out butter for coconut oil, which still has that same richness. Use refined coconut oil if you want no trace of coconut flavor; I actually used unrefined as I don’t mint the slight flavor!
If you want to make this recipe with a regular egg and melted butter, that will work just dandy as well.
- Jalapeños: For color and flavor! Since the seeds and membrane of the jalapeño are removed here, we’re left with all the yumminess and none of the heat. If you’re a spice fiend, by all means leave some seeds in. Not a fan of jalapeños at all?
- Fresh cranberries: Juicy plump cranberries would be an amazing addition here if you’re feeling more sweet versus savory. You could also use thawed from frozen. I’d go with 1 cup.
- Corn kernels: I love the pop of juicy sweetness corn lends. Trader Joe’s frozen roasted corn is my favorite!
- Cheddar: if you’re not vegan, adding a big handful of freshly grated cheddar cheese is delish.
Let’s talk dry ingredients! I used local whole grain yellow cornmeal from our CSA box which made this cornbread extra amazing. Most cornmeal is degerminated and enriched, meaning the nutrients of the outer layer of the corn are gone. Look for a whole grain cornmeal like this one. The ingredients should say whole grain corn!
For flour, I chose whole wheat pastry flour because it’s nice and light and still 100% whole grain, but all purpose or regular whole wheat flour would also work. If you have an all purpose gluten-free flour you trust, that should work just fine.
Store cooled cornbread in an air-tight container on the counter for up to 2 days. You can refrigerate any leftovers for up to a week. Cornbread also freezes well and will last 2-3 months!
Holy moly, I’m so excited for you to face-plant into this cornbread! Preferably cornbread floating in a cozy pool of chili. Get at it!!Print
Incredibly easy, moist, and fluffy Vegan Skillet Cornbread is the only cornbread recipe you need! Customize it how you like, adding jalapeños or fresh cranberries for a seasonal spin. See notes for muffins!
- 1 tbsp ground flax seeds + 3 tbsp water
- 1 1/4 cups unsweetened non-dairy milk + 2 tsp apple cider vinegar
- 1 1/4 cups whole grain cornmeal
- 3/4 cup white whole wheat or all purpose flour
- 1/4 cup coconut sugar or organic brown sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/3 cup coconut oil, melted (plus 1 tbsp for skillet, use refined for less “coconut” flavor)
- 2 small jalapeños, seeds/membranes removed and finely chopped (optional)
- 1 cup corn kernels (optional, I love TJ’s roasted corn)
- Preheat oven to 400F. While oven is warming up, place 1 tbsp coconut oil in a 9 or 10-inch cast iron skillet (or metal baking pan) and place skillet in oven.
- Stir together flax and water in a small bowl to make “flax egg” and set aside. Stir together milk and vinegar in a liquid measuring cup and set aside.
- Whisk together dry ingredients (cornmeal, flour, sugar, baking powder, and salt) in a large mixing bowl. Add milk mixture, flax mixture, and coconut oil, stirring until just combined. Do not over-mix; lumps are ok! Use a rubber spatula to gently fold in jalapeños and corn, if using.
- When the oven is preheated, use oven mitts to remove hot skillet. Carefully add cornbread batter (it should sizzle) and make sure it’s evenly distributed. Return to the oven and bake for about 20 minutes, or until a knife comes out clean. Let cornbread cool on a wire rack for 20 minutes before slicing.
TO MAKE MUFFINS: Pour batter evenly into greased muffin tin and bake for 13-16 minutes, or until a knife comes out clean.
GLUTEN FREE: Use 1:1 all purpose gluten free flour.
STORAGE: Store cooled cornbread in an air-tight container on the counter for up to 2 days. Refrigerate any leftovers for up to a week. Cornbread also freezes well and will last 2-3 months.