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.
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.
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
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.
Photos by Alfonso Revilla
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