Skillet Cornbread
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.
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.
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.
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.
More vegan Skillet Recipes You’ll Love
Photos by Alfonso Revilla
Skillet Cornbread
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.
Nutrition
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