Skillet Cornbread

BY : PUBLISHED : July 17th, 2012 UPDATED: February 4th, 2022

This skillet cornbread is soft, delicious, and easy to make! You'll be pleasantly surprised at how quickly you can make this vegan cornbread recipe. 

completed skillet cornbread in skillet and also plated on a small white plate

This Vegan Skillet Cornbread Recipe Is: 

  • Moist and delicious!
  • You'd never guess it's vegan.
  • Perfect side dish for soup night.
  • Plant-based and vegan.

Easy Skillet Cornbread

The trick here is the flaxseed, and though you might have a do a little hunting to find it, it's totally worth it. (Plus it's really healthy and adds a nice crunch and nuttiness to bread.) When you boil it in a little water for a few minutes, it becomes this weird, gummy mass that makes the best egg substitute (at least as far as binding properties) I've ever seen. It looks a little disgusting, but it's near magical. If you're curious about other egg substitutes for baking, here's a great article.

This easy skillet corbread is a great recipe for barbecues, picnics, or any summer get-together. Go ahead and add some fresh corn or a can of diced chile to this recipe, if that's your thing. If you have leftovers, dry out the cubed bread in a 250-degree oven, and toss with lime juice, a little oil, and chopped vegetables for a great salad. You can make this in a baking pan, but it's best done in a cast-iron skillet, so go get one if you don't have one already. They're cheap, and even if you only use it for this skillet cornbread - which you shouldn't, but still - it's money well spent.

completed iron skillet with a triangular piece missing against white background

Skillet Cornbread Ingredients

  • Ground Flaxseed: 2 tablespoons
  • Water: 6 tablespoons
  • All-purpose flour: 1 cup
  • Cornmeal: 1 cup
  • Baking Powder: 4 teaspoons
  • Salt: 1 teaspoon
  • Soymilk: 1 cup
  • Oil: ¼ cup (vegetable or canola)
  • Sugar: ¼ cup

How to Make Easy Vegan Skillet Cornbread:

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

  • Preheat your oven to 425 degrees F (232 degrees C). Spray a cast-iron skillet with cooking spray (or grease it with vegetable or canola oil). If you don't have a cast-iron skillet (Though, really, why don't you? They're awesome - cheap, heavy, naturally nonstick if you use them enough and take care of them. Go get one.), you can use an 8-inch square baking dish.
  • Next, bring the water to a boil in a small saucepan over high heat. Add the flaxseed, reduce to a simmer, and stir for three minutes, until you have a weird, gummy, smooth mass of stuff. It looks kind of gross - don't worry. Set aside.
  • Then you are going to stir together the flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl.
  • Add the soymilk, oil, and flaxseed mixture to the dry ingredients. Stir until just combined - don't over mix.
  • Put everything in the skillet. Bake for around 20 minutes, until a toothpick inserted in the center comes out clean.
  • Let the cornbread cool in the pan for a few minutes, then remove it from the pan and let it cool on a wire rack for around ten minutes.

completed cornbread in skillet with one triangular piece on a white surface

Easy Skillet Cornbread FAQs

What should I serve with skillet cornbread?

You can enjoy this recipe by itself any time of the day. It also pairs very well with yummy soups or chili.

How do I store my leftovers?

Place your leftover skillet cornbread in an airtight container. You can also double the recipe and freeze the extra cornbread for up to 3 months.

Can I make gluten-free skillet cornbread?

Yes, you would need to substitute the all-purpose flour for your preferred gluten-free flour.

Tips for Making Vegan Cornbread

  • Don't overmix the batter.
  • Allow it to cool for 5-10 minutes before slicing so it's easier to serve.
  • Don't make your oven too hot. This can result in dry cornbread.

completed iron skillet with a triangular piece missing against white background

More vegan Skillet Recipes You’ll Love

Photos by Alfonso Revilla

Cornbread 10 1

Skillet Cornbread

Stefan
This vegan cornbread is so convincing that your non-vegan friends and family won't know the difference! It's easy to make and incredibly delicious!
5 from 20 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 44 mins
Course Side
Cuisine American
Servings 6 servings
Calories 324 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 2 tablespoons of ground flaxseed
  • 6 tablespoons of water
  • 1 cup of all-purpose flour
  • 1 cup of cornmeal
  • 4 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 cup of soymilk
  • ¼ cup of vegetable or canola oil
  • ¼ cup of sugar

Instructions
 

  • Preheat your oven to 425 degrees F (232 degrees C). Spray a cast-iron skillet with cooking spray (or grease it with vegetable or canola oil). If you don't have a cast-iron skillet (Though, really, why don't you? They're awesome - cheap, heavy, naturally nonstick if you use them enough and take care of them. Go get one.), you can use an 8-inch square baking dish.
  • Bring the water to a boil in a small saucepan over high heat. Add the flaxseed, reduce to a simmer, and stir for three minutes, until you have a weird, gummy, smooth mass of stuff. It looks kind of gross - don't worry. Set aside.
  • Stir together the flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl.
  • Add the soymilk, oil, and flaxseed gunk to the dry ingredients. Stir until just combined - don't over mix.
  • Put everything in the skillet. Bake for around 20 minutes, until a toothpick inserted in the center comes out clean.
  • Let the cornbread cool in the pan for a few minutes, then remove it from the pan and let it cool on a wire rack for around ten minutes.

Notes

  • Don’t overmix the batter.
  • Allow it to cool for 5-10 minutes before slicing so it’s easier to serve.
  • Don’t make your oven too hot. This can result in dry cornbread.

Nutrition

Calories: 324kcalCarbohydrates: 46gProtein: 6gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 693mgPotassium: 183mgFiber: 4gSugar: 10gVitamin A: 155IUVitamin C: 3mgCalcium: 223mgIron: 2mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Reader Interactions

Leave a Reply

Your email address will not be published.

Recipe Rating




BeanandRiceBurrito PBOAB 1

5 Secrets to Easy Meal Planning

Free Printable Plans & Recipes for Healthy Meals

FREE EMAIL BONUS

Plantbased on a budget Logo