Vegan Skillet Cornbread
Skillet cornbread is one of those deeply satisfying comfort foods that can feel off-limits when you're avoiding eggs and dairy — but this version proves otherwise. A flax egg made from ground flaxseed and water does the binding work beautifully, while plant-based milk spiked with apple cider vinegar creates a tangy, buttermilk-like base that keeps every bite moist and tender. Melted vegan butter goes into the batter and coats the hot cast-iron skillet, giving the bottom and edges that irresistible golden crust you'd expect from a classic Southern-style loaf. The cast-iron method is the real secret here: heating the skillet on the stovetop before the batter goes in means the cornbread starts crisping the moment it hits the pan. After just 20 to 23 minutes in a hot oven, you get a beautifully domed, golden top with edges that pull cleanly away from the sides. It slices into eight generous wedges and serves straight from the pan, which honestly makes it feel even more like a crowd-pleasing centerpiece. Whether you're pairing it with a big pot of chili or just eating it warm with a little extra vegan butter, this one is going to become a regular in your rotation.
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Learn more →Ingredients
8 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 tbsp organic cane sugar
- ¼ cup vegan butter, melted, plus 1 tbsp for the skillet
For the skillet
- 1 tbsp vegan butter, for the skillet
Instructions
- 1
Preheat the oven to 425°F (220°C). In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined, then set aside for 5 minutes until thickened and gel-like.
- 2
Stir the apple cider vinegar into the plant-based milk and set aside for 2 minutes until slightly curdled.
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