Skillet Cornbread

  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 45m

If someone gave you a piece of this cornbread and you didn’t know it was vegan, you’d never guess. Seriously. I’m not vegan, and I love cornbread, and there’s virtually no discernible difference between this recipe and cornbread made with milk and eggs. It’s kind of amazing. (I only wish I invented this recipe. Apparently it’s from Cook’s Illustrated, but I found it here.)

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 breads.) 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 damn near magical.

This 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 cornbread – which you shouldn’t, but still – it’s money well spent.

COST PER SERVING: 50 cents, or even cheaper if you’re buying everything from bulk bins.


  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup soy milk
  • 1/4 cup vegetable or canola oil
  • 1/4 Cup Sugar


Step 1

Preheat your oven to 425 degrees. 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.

Step 2

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.

Step 3

Stir together the flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl.

Step 4

Add the soy milk, oil, and flaxseed gunk to the dry ingredients. Stir until just combined - don't over mix.

Step 5

Put everything in the skillet. Bake for for around 20 minutes, until a toothpick inserted in the center comes out clean.

Step 6

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.

Average Member Rating

(4.2 / 5)

4.2 5 9
Rate this recipe

9 people rated this recipe

Related Recipes:
  • ‘Cheesy’ Roasted Tahini Brussel Sprouts

  • Easy Cheesy Vegan Mac

  • Vegan Gluten-Free Chocolate Peanut Butter Chickpea Pancakes

  • Light, filling, delicious Quinoa Salad!

    Quinoa Salad

  • Fill Your Portobelly – Sweet Potato Stuffed Mushrooms

Comments (11)

  1. posted by Neena on June 12, 2013

    i was placed on a strict plant based diet with no oil whatsoever (heart problem) would salt, yeast, baking powder and baking soda not hurt me? is there a substitute for them that is plant based? thanks and more power!

  2. posted by Bee on August 23, 2013

    Love this recipe! Thanks so much for sharing it.

  3. posted by Laura on November 9, 2013

    If I use egg replacer instead of the ground flaxseed, do I still need to follow step2/boil it? Or can I just add it in at step 4?

    • posted by Stefan on November 13, 2013

      If you’re using egg replacer, there’s no need to boil it – just follow the package directions and add it in at Step 4.

  4. posted by Noelle on October 23, 2016

    I liked this a lot. The texture was good and it baked up nicely. For my taste, I’d reduce the sugar a touch. This is super easy to put together. Also, I used coconut milk instead of soy and that worked just fine. Next time I may add jalapeños! Thank you for making this recipe accessible.

  5. posted by Ann on November 6, 2016

    If you miss buttermilk cornbread, add two tablespoons of vinegar to the milk let sit 10 min.

  6. posted by Noelle on December 26, 2016

    Question: I made this for the second time yesterday and it tasted more like the flour than the cornmeal. I think I may have stirred it too much trying to break up the flaxseed. Is there a trick to mixing in the flaxseed goop without stirring too much? Thank you.

  7. posted by s dris on August 31, 2017

    southern skillet cornbread: 2 cups cornmeal self rising, vegan egg substitute for 1 egg or ; 1/2 cup applesauce
    1 1/4 cup soy or almond milk or etc. mix .
    preheat oven and black skillet to 425. While skillet hot spray and then bake for 20-25 minutes.


Leave a Reply

Your email address will not be published. Required fields are marked *