Vegan Cornbread Recipe Cast Iron Skillet

BY : PUBLISHED : October 13th, 2022 UPDATED: November 4th, 2022

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

completed Vegan Cornbread Recipe in a Cast Iron Skillet against a white background

This easy skillet cornbread is a great recipe for barbecues, picnics, or any summer get-together. 

You can make vegan cornbread 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 the pan for this skillet cornbread - which you shouldn't, but still - it's money well spent.

If you love this skillet cornbread, then you will definitely want to try this chocolate chip cookie in a skillet or my delicious butternut squash mac n' cheese.

Why This Recipe Works

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

What Goes Into This Recipe

Gathering up the ingredients you will need should be fairly easy! Let's take a look at some of the main items you will need.

ingredients for Vegan Cornbread Recipe Cast Iron Skillet measured out against a white background
  • Ground Flaxseed: We are using it in this recipe as a substitute for egg. You see, 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. If you're curious about other egg substitutes for baking, here's a great article on vegan egg substitutes. You might have a do a little hunting to find it but check your local health market or you can order it online.
  • All-purpose flour: Makes a more tender vegan cornbread than cornmeal alone plus the gluten in the flour gives it structure too.
  • Cornmeal: Use regular cornmeal, not cornbread mix, which contains more than just cornmeal. You can use a fine or medium grind depending on your preference.
  • Baking Powder: A simpler leavener most of us have in our cabinets.
  • Soy Milk: Use any plant milk but for the best flavor choose one that’s unsweetened and has no additional flavor. 
  • Oil: Use vegetable or canola oil.
  • Sugar: Adds the traditional sweetness found in old-fashioned cornbread in a skillet.

How to Make Easy Vegan Skillet Cornbread:

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

  • 1) 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 you can use an 8-inch square baking dish.
  • 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 it aside.
  • 3) Then, you are going to stir together the flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl.
  • 4) Add the soy milk, oil, and flaxseed mixture to the dry ingredients. Stir until just combined - don't over-mix.
  • 5) Put everything in the skillet. Bake for around 20 minutes, until a toothpick inserted in the center comes out clean.
process shot of adding cornbread mixture to cast iron skillet
  • 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.

Expert Tips 

  • 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.
  • Go ahead and add some fresh corn or a can of diced chile to this recipe, if that's your thing.

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.

Can I make gluten-free skillet cornbread?

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

completed Vegan Cornbread Recipe in a Cast Iron Skillet against a white background

Storage

  • 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.
  • Reheat: If frozen, thaw it out on the counter for an hour or so. Then wrap in aluminum foil and heat in the oven at 350° F for about 15-20 minutes or until heated through. You can also wrap it in a paper towel and reheat it in the microwave in short bursts.
  • Other ways to use leftovers: If you have leftovers, dry out the cubed bread in a 250-degree oven. Then toss the crispy cornbread croutons with lime juice, a little oil, and chopped vegetables for a great salad. 

More Vegan Bread Recipes You’ll Love

Photos by Alfonso Revilla

completed Vegan Cornbread Recipe in a Cast Iron Skillet against a white background

Vegan Cornbread Recipe Cast Iron Skillet

Stefan
This old-fashioned cornbread in an iron skillet is soft, delicious, and easy to make! You'll be pleasantly surprised at how quickly you can make this vegan cornbread recipe. 
5 from 74 votes
Prep Time 15 mins
Cook Time 20 mins
Cool 10 mins
Total Time 45 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.

Video

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.
  • Go ahead and add some fresh corn or a can of diced chile to this recipe, if that's your thing.

Nutrition

Calories: 324kcalCarbohydrates: 46gProtein: 6gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 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

Comments

  1. Janaye says

    5 stars
    A perfect side to bring to holiday parties

  2. Gina H. says

    5 stars
    I don't know what it is about baking this cornbread in a cast-iron skillet, but it totally takes the flavor and texture to a new level of awesomeness. My favorite recipe!

    • Andrea White says

      So agree! It's a one of our favorites too! Something about is just so good!

  3. Shelby says

    5 stars
    My hubby loves cornbread and this vegan version came out tasting just as great as the regular!

    • Andrea White says

      So glad you both enjoyed it! It's a yummy one!

  4. Rachel says

    5 stars
    I just got a cast iron skillet and this was the first thing on my list to make! Turned out great!!

    • Andrea White says

      Love to hear it! The iron skillet really makes this cornbread that much more special!

  5. Beatriz says

    5 stars
    Such a straightforward recipe! This cornbread is SO good...

    • Andrea White says

      I couldn't agree more! So easy and so delicious!

  6. Teodora says

    5 stars
    This looks so good and so simple to make!

    • Andrea White says

      It's incredibly simple! So so tasty too!

  7. Crystal says

    5 stars
    This is my kind of cornbread! I love cooking with cast iron! Thanks for the recipe!

    • Andrea White says

      I'm with you! It's so fun to cook on the cast iron skillet!

  8. nancy says

    5 stars
    love a good old fashioned cornbread recipe. this one in the skillet really hits home

    • Andrea White says

      Same! Nothing like homemade cornbread!

  9. Judith says

    5 stars
    This is so quick to make. It has a perfect texture and is tasty too.

    • Andrea White says

      Yesss - the taste is so spot on! So so good!

  10. Audrey says

    5 stars
    Turned out perfect in my old lodge skillet!!

    • Andrea White says

      Yay! So glad it came out well for you 🙂

  11. Bethany says

    5 stars
    I love cornbread! Will try this for my husband who likes to eat vegan!

    • Andrea White says

      Hope he likes it! It's so simple and so delicious!

  12. Andrea White says

    5 stars
    Made this cornbread last thanksgiving and it came out so good! Will definitely make it again!

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