Vegan Skillet Cornbread

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!


– 2 tbsp of ground flaxseed – 6 tbsp of water – 1 C of all-purpose flour – 1 C of cornmeal – 4 tsp of baking powder – 1 tsp of salt – 1 C of soymilk – ¼ C of vegetable or canola oil – ¼ C of sugar

Preheat your oven to 425 degrees F (232 degrees C). Spray a cast-iron skillet or 8-inch square baking dish with cooking spray (or grease it with vegetable or canola oil). 

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.