Vegan Skillet Cornbread

This vegan skillet cornbread recipe makes a moist bread with a crispy crust. It’s a delicious Southern side dish for Thanksgiving or year-round.

This vegan cornbread is a tasty adaptation of simple, old-fashioned recipes and methods.

Southern-style cornbreads are generally unsweetened and made with white cornmeal. They are meant to be a side dish to savory Southern meals.

Northern-style recipes generally include yellow cornmeal and a sweetener.

I prefer a sugar-free version as high-quality stone-ground cornmeal makes a loaf with superior flavor and texture with a hint of natural sweetness. This is based on Robert Moss’ article on Serious Eats and a few old Southern cookbooks.

Serve cut into wedges for a delicious complement to favorites such as Vegan Hoppin’ John and Collard Greens.

Key Ingredient Notes 

• Stone-ground cornmeal – yellow or white as there’s not much difference in flavor.
  
  Most commercially made, plain cornmeal from the grocery store is usually steel-ground, overprocessed and bland in flavor. This is possibly why some would want to add sugar.
  
  Grocery store stone-ground cornmeal is often medium-ground. It has a long shelf life due to being de-germinated. This process causes a loss of some flavor and moisture.
  
  Use fresh, stone-ground (also called water-ground) whole-grain cornmeal for the best flavor. It retains most of the fiber and flavorful germ, containing fat and other nutrients.
  
  This type is also less shelf-stable and must be stored in the refrigerator.
  
  Local mills often produce these kinds of cornmeal. I recommend Anson Mills or Carolina Plantation. I’ve tried both and they give this recipe the best flavor, texture and moistness, compared to grocery store brands.
  
  Anson Mill’s coarse sweet cornmeal creates a more dense cornbread while Carolina Plantation’s cornmeal is more finely ground, giving the cornbread a more cake-like texture. The batter will also be thinner.

• Unbleached all-purpose flour – the extra protein in unbleached flour gives the eggless cornbread some structure.
• Soy milk – unsweetened. You may also use oat, almond, coconut or cashew milk.
• Vinegar – either white vinegar or apple cider vinegar will work.
  
  Combined with soymilk, vinegar will be essential to making the equivalent of buttermilk. This activates the baking soda, helping the cornbread rise.
• Ground flaxseed – egg replacer. It binds with water in the soymilk, making the loaf moister.
• Vegetable oil – Use vegetable oil or any other neutral. I used canola oil for this recipe. 
• Vegan butter – to spread on the cornbread after baking, but it’s optional.

How to make Vegan Skillet Cornbread

1. Place a 9 or 10-inch cast-iron skillet in the oven and preheat to 350°F (180°C).

2. In a large bowl, add the cornmeal and sift in the flour, salt, baking powder and baking soda. Set aside.

3. In a small bowl, combine 2 cups of soy milk, vinegar and flaxseeds. Set aside for 10 minutes until thickened, then stir in the oil.

4. Gradually, add the liquid ingredients to the dry ingredients. 

5. Add enough remaining soy milk to make a thick, smooth batter.

6. Remove the skillet from the oven and brush with 1 tbsp of oil. Pour in the batter and smooth the top.

7. Return the pan to the oven and bake for 15 to 17 minutes or until a skewer comes out clean.

8. Spread vegan butter on the top of the cornbread as soon as it’s removed from the oven.

9. Cool for about 20 minutes before slicing.

Variations and Substitutions 

• Add corn kernels either from a can or cut them off a husk after boiling 
• Mix in vegan cheddar cheese 
• Add chopped fresh chives, thyme or jalapeños. 
• Top with crispy vegan bacon.

• This recipe doesn’t need sugar but if you prefer a sweeter cornbread, add 1/3 cup (60g) granulated sugar for mild sweetness or 1/2 cup (100g) for extra sweetness.
• If there isn’t a cast-iron skillet available, use a 9-inch stainless steel or metal baking pan or a heavy ceramic dish. Preheat in the oven as directed.

Serving Ideas

• Collard Greens 
• Jam or jelly 
• Vegan Mac and Cheese
• Hoppin’ John 
• Charleston Red Rice
• Chili
• Instant Pot Black-eyed Peas
• Vegan Sweet Potato Casserole

Storage Suggestions

• Use plastic wrap or aluminum foil 
• Keep it in a resealable freezer bag 
• Put it in an airtight food storage container or even a bread box.

If the leftovers are stored at room temperature, they will stay fresh for 1 to 2 days. However, it can last up to a week in the refrigerator.

How to Reheat

Oven: preheat the oven to 350°F (180°C). Cover the leftovers with aluminum foil to keep the loaf from drying out or burning.

Put the cornbread in an oven-safe skillet or a baking tray and let it heat up. 

Microwave: wrap the leftovers in a damp paper towel and microwave it for 20 to 30 seconds. The wet paper towel will keep the cornbread from drying out.

If it is still not hot, add more time to the microwave, but be careful not to heat it for too long, or it will be dry.