Vegan skillet cornbread has been a game-changer for my weeknight dinners. I remember struggling to find a cornbread recipe that was both vegan and tasted like the real deal. So many recipes were dry and crumbly, or just lacked that comforting flavor. Then, I discovered this method for a wonderfully moist and tender dairy-free skillet cornbread, baked to golden perfection in a hot cast-iron pan. The aroma of the sweet cornmeal and the slight crispness of the crust as it comes out of the oven is simply irresistible. It’s the perfect accompaniment to chili or a hearty soup. Let’s get cooking!
Why You’ll Love This Vegan Skillet Cornbread
This recipe is a true winner for so many reasons:
- It’s incredibly moist and tender, never dry!
- Achieves that perfect golden crust thanks to the hot cast-iron skillet.
- This is an easy vegan skillet cornbread that comes together in minutes.
- It’s naturally dairy-free and egg-free, making it accessible for many diets.
- The slightly sweet flavor is wonderfully comforting and versatile.
- It’s the ultimate side dish for soups, stews, and chili.
- You’ll be amazed at how simple this easy vegan skillet cornbread is to whip up.
- It’s a fantastic plant-based alternative to traditional cornbread.
Ingredients for Your Vegan Skillet Cornbread
Gathering the right skillet cornbread vegan ingredients is key to achieving that perfect texture and flavor. Here’s what you’ll need for this delightful vegan cornbread recipe skillet:
- 1 cup yellow cornmeal – This gives our cornbread its signature texture and color.
- 1 cup all-purpose flour – Provides structure to the bread. You can substitute a gluten-free blend if needed.
- 1 tbsp baking powder – Our primary leavener, ensuring a light and fluffy crumb.
- 1/2 tsp baking soda – Works with the acidic components to give an extra lift.
- 1/2 tsp salt – Balances the sweetness and enhances all the flavors.
- 1 cup unsweetened plant-based milk – Almond, soy, or oat milk work wonderfully here. This is crucial for a moist, dairy-free skillet cornbread.
- 1 tbsp apple cider vinegar or lemon juice – Reacts with the baking soda to help the cornbread rise beautifully.
- 3 tbsp maple syrup or sugar – For that classic, comforting sweetness. Adjust to your preference for a sweeter or more savory cornbread.
- 1/4 cup vegetable oil or melted vegan butter – Adds richness and moisture, contributing to the tender crumb.
- 1/4 cup unsweetened applesauce – A secret weapon for extra moisture and a tender crumb in this plant-based cornbread in cast iron.
How to Make the Best Vegan Skillet Cornbread
Follow these simple steps to create a truly delicious and moist vegan cornbread recipe skillet. The key is a hot pan and not overmixing!
- Step 1: Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet inside the oven while it preheats. Getting that skillet nice and hot is crucial for a perfect crust.
- Step 2: In a large mixing bowl, whisk together the dry ingredients: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Make sure they are well combined.
- Step 3: In a separate, smaller bowl, combine 1 cup unsweetened plant-based milk with 1 tbsp apple cider vinegar. Let this mixture sit for about 5 minutes. You’ll see it start to curdle slightly, creating a vegan “buttermilk” that helps with tenderness.
- Step 4: To the curdled milk mixture, stir in 3 tbsp maple syrup (or sugar), 1/4 cup vegetable oil (or melted vegan butter), and 1/4 cup unsweetened applesauce. Whisk until everything is smoothly incorporated. This is how you make vegan cornbread in a cast iron pan that’s bursting with moisture.
- Step 5: Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine. Overmixing can lead to a tough texture, and we want a tender crumb for our plant-based cornbread in cast iron.
- Step 6: Very carefully remove the screaming hot skillet from the oven using oven mitts. Add a little extra oil or vegan butter to coat the bottom of the pan. This prevents sticking and enhances the crispiness. Immediately pour the batter into the hot skillet; it should sizzle slightly. Spread the batter evenly.
- Step 7: Place the skillet back into the preheated oven. Bake for 20–25 minutes. You’ll know it’s ready when the top is a beautiful golden brown, and a toothpick inserted into the center comes out clean. The aroma filling your kitchen will be amazing! This step is key to learning how to make vegan cornbread in a skillet that’s light and fluffy.
- Step 8: Once baked, carefully remove the skillet from the oven. Let the cornbread cool in the skillet for about 10-15 minutes before slicing. This allows it to set up properly, making it easier to cut and ensuring it’s not too crumbly. Serve warm and enjoy your delicious homemade vegan skillet cornbread!
Pro Tips for Perfect Vegan Cornbread in a Cast Iron Pan
Mastering this vegan cornbread is easier than you think with a few insider tricks. These tips will help you achieve that perfect texture and flavor every time.
- Always preheat your cast iron skillet. This is non-negotiable for a crisp, golden bottom crust.
- Don’t overmix the batter. A few lumps are fine; overmixing develops gluten, leading to a tough cornbread.
- Use room temperature wet ingredients for better emulsification.
- Taste your batter before baking (if you’re comfortable doing so with raw ingredients) to adjust sweetness or salt.
What’s the secret to perfect vegan skillet cornbread?
The magic lies in the hot cast iron skillet and the simple combination of ingredients. Using a vegan “buttermilk” (plant milk + vinegar) and applesauce ensures incredible moisture, making this the best vegan skillet cornbread recipe.
Can I make vegan cornbread ahead of time?
Yes! You can mix the dry ingredients and wet ingredients separately up to a day in advance. Store them in airtight containers in the fridge. Combine and bake just before serving for the freshest taste.
How do I avoid common mistakes with vegan skillet cornbread?
The most common pitfall is an under-hot skillet, which prevents that signature crisp crust. Also, overmixing the batter is a big no-no. To avoid dry results, ensure you’re using the applesauce and plant milk; these are key to preventing why is my vegan skillet cornbread dry.
Best Ways to Serve Your Vegan Skillet Cornbread
This golden, slightly sweet cornbread is incredibly versatile. It’s fantastic served warm, right out of the cast iron skillet, with a generous smear of vegan butter. For a truly comforting meal, pair this vegan cornbread bake in cast iron with a hearty bowl of chili or a steaming bowl of lentil soup. It also makes a wonderful side for barbecue jackfruit or a flavorful vegan stew. If you prefer a more robust flavor profile, think of it as the perfect canvas for a savory vegan skillet cornbread topped with fresh chives and vegan cheese!
Nutrition Facts for Vegan Skillet Cornbread
This delicious vegan cornbread recipe skillet offers a satisfying bite without compromising on flavor or your dietary choices. Here’s a breakdown of the approximate nutritional information per serving:
- Calories: 190
- Fat: 7g
- Saturated Fat: 1g
- Protein: 3g
- Carbohydrates: 29g
- Fiber: 2g
- Sugar: 5g
- Sodium: 210mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the type of plant-based milk and sweetener.
How to Store and Reheat Vegan Skillet Cornbread
Proper storage ensures your delicious dairy-free skillet cornbread stays fresh and flavorful. Once the cornbread has completely cooled on a wire rack (this prevents sogginess!), slice it into wedges. For short-term storage, place the slices in an airtight container and keep them at room temperature for up to 2 days. If you need to store it longer, transfer the container to the refrigerator for dairy-free skillet cornbread storage of up to 3-4 days. For long-term preservation, you can freeze individual slices wrapped tightly in plastic wrap, then in aluminum foil, for up to 3 months. This makes enjoying this homemade treat a breeze anytime!
Reheating is simple. For refrigerated cornbread, warm slices in a 350°F (175°C) oven for 5-10 minutes, or until heated through. For frozen cornbread, thaw overnight in the refrigerator, then reheat as directed. You can also gently warm slices in a skillet over low heat, covered, for a wonderfully soft texture, or pop them in a toaster oven for a quick crisp-up.
Frequently Asked Questions About Vegan Skillet Cornbread
What exactly is vegan skillet cornbread?
Vegan skillet cornbread is a delicious, plant-based version of the classic Southern staple. It’s made without any eggs or dairy products, using ingredients like plant-based milk, oil, and applesauce to achieve a moist and tender texture. This recipe focuses on baking it in a preheated cast-iron skillet for that signature crisp crust.
Can I substitute the cornmeal?
While yellow cornmeal is traditional, you can experiment with white cornmeal for a slightly different flavor profile. Some people even use a blend. Just ensure you’re using a medium grind for the best texture in your plant-based cornbread in cast iron. Avoid instant or fine cornmeal as it can alter the outcome.
My vegan skillet cornbread is always dry, what am I doing wrong?
This is a common issue, but easily fixed! To avoid dry results, ensure you’re not overmixing the batter after combining wet and dry ingredients. Also, using the applesauce and plant-based milk as called for in this cornbread recipe vegan skillet dairy free is crucial. Preheating the skillet also helps create a moist interior by baking faster.
Can I make this a savory vegan skillet cornbread?
Absolutely! This recipe is a fantastic base for savory additions. Try mixing in chopped jalapeños, fresh chives, green onions, or even some shredded vegan cheddar cheese into the batter before baking. This transforms it into a wonderful accompaniment for spicy chilis or barbecue dishes.
Variations of Vegan Skillet Cornbread You Can Try
Once you’ve mastered the basic vegan cornbread recipe skillet, don’t be afraid to get creative! This recipe is a fantastic starting point for all sorts of delicious variations. For those seeking a gluten-free vegan cornbread skillet, simply swap the all-purpose flour for a quality gluten-free baking blend. You might need a touch more plant-based milk, so keep an eye on the batter consistency.
If you’re craving a truly sweet vegan skillet cornbread, feel free to bump up the maple syrup or sugar to 4-5 tablespoons. You could even add a teaspoon of vanilla extract to the wet ingredients for an extra layer of flavor. For a savory twist, consider folding in some chopped fresh herbs like rosemary or thyme, a handful of black beans, or some diced green chilies for a kick. You can even try a “Jiffy vegan cornbread skillet substitute” by adjusting the cornmeal to flour ratio and adding a pinch of nutritional yeast for a cheesy note.
Print
Perfect Vegan Skillet Cornbread: 1 Moist Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A golden, moist, and slightly sweet vegan version of classic Southern cornbread, baked in a cast-iron skillet for a crisp crust and tender crumb. This easy vegan skillet cornbread is perfect with soups, stews, or chili.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened plant-based milk (almond, soy, or oat milk)
- 1 tbsp apple cider vinegar or lemon juice
- 3 tbsp maple syrup or sugar
- 1/4 cup vegetable oil or melted vegan butter
- 1/4 cup unsweetened applesauce
Instructions
- Preheat oven to 400°F (200°C) and place a 10-inch cast-iron skillet inside to heat.
- In a large bowl, mix cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk plant-based milk and vinegar, and let sit for 5 minutes to curdle.
- Stir in maple syrup, oil, and applesauce.
- Combine wet and dry ingredients, mixing until just incorporated—do not overmix.
- Carefully remove the hot skillet from the oven, coat the bottom with a little oil, and pour in the batter evenly.
- Bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool slightly before slicing and serving warm.
Notes
- For a sweeter cornbread, add extra maple syrup or sugar.
- To make it savory, mix in jalapeños, green onions, or vegan cheese.
- Use a gluten-free flour blend for a gluten-free option.
- Preheating the skillet ensures a perfectly crisp crust.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread, Side Dish
- Method: Baked
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 5g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
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