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Vegan Skillet Cornbread

  • Author: Alexis Joseph
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 10 slices 1x
  • Category: Side DIsh
  • Method: Oven
  • Cuisine: American


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!


Units Scale
  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.