Classic Vegan Skillet Cornbread Recipe

Name: Classic Vegan Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 2 tablespoons vegan butter substitute, such as Earth Balance, plus extra for serving; 1 cup medium-ground yellow cornmeal; 1 cup unbleached all-purpose flour; 1/2 cup sugar; 2 teaspoons baking powder; 1 teaspoon fine sea salt; 1 cup plain, unsweetened soy or rice milk; 1/3 cup canola oil (preferably non-GMO); Egg substitute for 2 eggs (follow the directions on the carton); Agave syrup, for serving

Servings: persons

1
Special equipment: a 9-inch cast-iron skillet
2
Preheat the oven to 375 degrees F.
3
Add 1 to 2 tablespoons of the butter substitute to a 9-inch cast-iron skillet and place the skillet in the hot oven for 10 minutes.
4
While the skillet heats in the oven, whisk together the cornmeal, flour, sugar, baking powder and sea salt in a large bowl until well combined.
5
Whisk together the soy milk, oil and egg substitute in a medium bowl, then add it to the flour mixture and stir until all of the dry mixture is incorporated into the wet (some small lumps are okay).
6
Remove the skillet from the oven and tilt the pan to coat the bottom and sides with the melted butter substitute.
7
Use a rubber spatula to transfer the batter to the skillet, spreading it out into an even layer.
8
Bake until a cake tester inserted into the center of the cornbread comes out clean, 20 to 25 minutes.
9
Set aside to cool for a few minutes before slicing into wedges and serving with butter substitute and agave syrup.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 to 2 tablespoons vegan butter substitute, such as Earth Balance, plus extra for serving, 1 cup medium-ground yellow cornmeal, 1 cup unbleached all-purpose flour, 1/2 cup sugar, and more.

Yes, Classic Vegan Skillet Cornbread falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Vegan Skillet Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions