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This Vegan Skillet Cornbread Recipe will have them running to the dinner table. It's lightly sweetened & moist on the inside with a crispy and buttery outside - thanks to the cast iron.
Have you ever tried cornbread in a skillet? If not, you should break out the cast iron for this. It's worth it! Your cornbread will have a perfectly golden color with a true rustic appeal.
Oh, and the edges will be perfectly browned and crisped. Pouring the batter into the hot skillet is how the magic happens. It will sizzle and immediately start to cook. It's kind of cool to watch too.
Don't have a cast iron skillet? No problem! You can find them at most mainstream stores, yard sales, or even your local thrift store.
Cast iron is versatile and you can make so many recipes with it (including this Pineapple Fried Rice). They're better than any non-stick pan out there and can withstand high heat and maintain it well. I highly recommend one for every kitchen.
They are so easy to clean and maintain too. Just keep them seasoned and they will be good to you. If you'd like to learn more here is a Beginner's Guide to Cast Iron Care.
What's the best flour to use for cornbread?
For this recipe, I tried out a different all-purpose flour by Wheat Montana Farms & Bakery and I was really happy with the results. It had a silkier texture which made the batter smooth.
I didn't think much of it, but when I tasted a piece of cornbread, I was blown away. It was perfectly moist and soft. I still get great results with my usual brands, but this was just beyond perfection!
I was excited about my discovery, but I wanted to make sure I wasn't imagining the whole thing before I shared the good news.
So, I tried the flour in my Pumpkin Spice Donuts and once again, I was impressed. They were even fluffier and moister than before. I can't wait to bake more with it.
I purchased this flour at Sprouts, but I believe you can find it at Walmart and the link to Amazon is above. It is a couple of bucks more than your average brand, but I think it's worth it. Let me know if you try it out and feel the same.
Should cornbread taste sweet?
That's up to you! Traditionally, there is little to no sweetener added but let your taste buds make the choice. This skillet cornbread has the perfect subtle sweetness from maple syrup, but it's slightly sweeter than a classic cornbread recipe.
So, if you're used to that, you may want to cut the sweetener in half. Also, if you use this recipe for my vegan cornbread stuffing, you'll want to cut down the amount too.
I added frozen corn kernels for extra texture, moisture, and a touch of sweetness. I wouldn't leave them out because they are way too yummy! Trust me on this!
I hope you'll give this recipe a shot, and love it just as much as I do. I'll be making another batch tonight with a big ol' bowl of chili.
Recipe
Sweet Skillet Cornbread Recipe
Ingredients
- 2 tablespoons ground flaxseed + 5 tablespoons water (*see note)
- 1 cup soy milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar (or fresh lemon juice)
- 1 ¼ cup cornmeal
- 1 cup all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾-1 teaspoon Himalayan salt or preferred salt (I used 1 teaspoon)
- ½ cup pure maple syrup or agave
- ⅓ cup unsweetened applesauce
- 3 tablespoons vegan butter , melted (+ ½ tablespoon unmelted for skillet)
- ¾ cup frozen corn , thawed
Instructions
- Preheat oven to 375 degrees F. Generously grease the bottom and sides of a 10-inch cast iron skillet with about ½ tablespoon of butter and let it heat up with the oven (*see note).
- Prepare flax eggs in a small cup or bowl by mixing together the ground flaxseed & water. Set aside about 10 minutes. It will thicken up and become gel-like.
- In a medium bowl add the soy milk and vinegar. Set aside about 10 minutes. This creates a vegan buttermilk (It's normal to curdle).
- In a large bowl, add flour, cornmeal, baking powder, baking soda & salt. Whisk to combine well.
- To the medium bowl with the prepared buttermilk, add prepared flax eggs, applesauce, melted butter & maple syrup. Whisk to combine well.
- Now add the wet ingredients to the large bowl of dry ingredients. Combine batter gently until just combined. *Don't overwork the batter. Gently fold in corn.
- Remove the preheated skillet from the oven and close the door (Use caution - It will be very hot). Pour the batter into the pan (Use a spatula to scrape remaining batter from the bowl). You should hear the batter sizzle. This helps create crispy cornbread edges.
- Place the pan in your oven for 25-30 minutes or until light golden brown. Insert a toothpick in the middle. If it's mostly clean, it's ready! Let the pan sit on a cooling rack for at least 10 minutes. If you cut it too soon, it will break apart easily.
- Cut into slices or squares and gently lift out of pan. Top with vegan butter and maple syrup if desired. Enjoy!
Melissa Huggins
I'm so happy it was a hit. Sounds perfect with the smoky additions! Thank you for sharing feedback. 🙂
Esther
Do you think it is going to work in a smoker?
Thanks so much for all your recipes! ❤️
Melissa Huggins
Hi Esther, you're welcome! I don't own a smoker so I'm not sure. I'd love to heat how it turns out if you give it a try. Thanks for stopping by 🙂
Brenda
Best cornbread ever. This is definitely a keeper recipe and will be making it over and over.
Support @ Vegan Huggs
Hi Brenda! We are so happy to hear that you love the recipe! Thanks so much for taking the time to leave a review! 🙂
Christelle
Hi! I made this last evening, and it was super good! Thanks for the recipe 🙂 I would like to make it in a bigger skillet, do you think it is ok if I multiply the quantities by 1.3 or 1.5?
Melissa Huggins
I haven't tried it in a large skillet, but it should work if you increase the quantities. The cook time may be longer too. Thanks for giving it a try.
Renee Breit
Made this skillet cornbread with your vegan chili (I used mushrooms) . Outstanding! Thank you so much for sharing the yumminess.
Melissa Huggins
Hi Renee, Yay! I'm so glad you liked them! Thank you for trying them out and sharing. Have a nice weekend 🙂
Annette
Made this recipe over the weekend with some vegan shepherd's pie and it was awesome. Super easy to make. I used a 12" skillet and it was fine. Didn't change the recipe at all. I just cooked it on the shorter side.
Melissa Huggins
Hi Anette, I'm so glad it worked out for you in the 12" skillet. Thank you for sharing your feedback 🙂
Julie
Can I use coarse grind cornmeal or stoneground yellow corn meal ( which seems more finely ground) or a combination in this recipe? I cannot find medium grind.
Melissa Huggins
Hi Julie, I would use the stoneground cornmeal. The cornbread will have a little more texture but it works with this recipe. Thanks for stopping by 😀
Danielle Mailloux
I'm gonna make this tonight for dinner. Only problem is my cast iron is about 12" not 10". So I'm gonna try doubling the recipe and see if that works. Fingers crossed I don't burn it! 😀
Melissa Huggins
Hi Danielle, thank you for giving it a try. Did it turn out with the doubled ingredients?
Danielle Mailloux
It turned out just fine. I ended up having to cook it a lot longer for obvious reasons, but it was amazing and I'll be making it again for sure.
Melissa Huggins
I'm glad it worked out for you. Thank you for sharing your feedback 🙂
Shan Ti
I really enjoyed this recipe and so did my dinner guests. I served it along with a black bean and sweet potato chili. I only added half the maple syrup this time but I think next time I'll add all of it for a little more sweetness.
Melissa Huggins
Thank you for giving it a try! The chili sounds divine with it 🙂
Linda
I don’t have a cast iron skillet. Can I use a heavy 9” square pan?
Melissa Huggins
Hi Linda, yes, you can make this in a square pan. I'm just not sure about preheating it in the oven (I haven't tried it). You can skip that step. The buttered edges should still leave a nice crispy crust. I'd love to hear how it turns out for you. Thank you for stopping by. 🙂
Pamela
I just made this, and it’s almost gone!
This was so easy to make and has just enough sweetness to it.
My husband said it’s the Cornbread that he has ever had!
Melissa Huggins
Oh, yay! Thank you, Pamela! I'm so happy you guys liked it! I just made a batch this morning and it's almost gone too. Have a great weekend!
Elle
instead of flax egg, do you think silken tofu would work?
Melissa Huggins
Hi Elle, I haven't tried it, but I know silken tofu is a great replacement for eggs. It's worth a shot. I would use about 1/4 cup, blended. I'd love to hear how it turns out for you. Thanks for stopping by 🙂
Anna
I have never tried cornbread, but I do love the idea of it, especially when it's made in a skillet! Pinning that for sure! Another great recipe Melissa!
Jennifer Bliss
This looks wonderful!
Melissa Huggins
Thank you, Jennifer 🙂
Sara
I have a cast iron skillet but can't get on with it. Everything sticks in it so I have given up using it 🙁
Melissa Huggins
Hi Sara, have you seasoned it recently? I feel that helps a lot.