Name: Vegan Cornbread (Moist, Easy & Made in a Skillet!)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 Servings
Cuisine: American
Ingredients: 1 tbsp vegan butter; 1 cup all purpose flour; 0.75 cup cornmeal; 3 tablespoons sugar; 2.5 tablespoons baking powder; 1.5 teaspoons salt; 2 flax eggs; 1 cup unflavored almond milk or other non dairy milk; 0.25 cup vegetable oil; 1 cup sweet yellow corn*

Vegan Cornbread (Moist, Easy & Made in a Skillet!)

Vegan Cornbread (Moist, Easy & Made in a Skillet!) cover

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Vegan Cornbread (Moist, Easy & Made in a Skillet!)

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Ingredients

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Instructions

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Instructions

Pre-heat the oven to 400 degrees F.

Add the butter to a skillet and place it in the oven until the butter is just melted but making sure not to burn it at all. Remove from the oven. Swirl the butter around so that it fully coats the bottom of the skillet.

In a large mixing bowl, mix together the flour, cornmeal, sugar, baking powder, and salt. In another bowl, mix together the flax eggs, milk, and oil.

Mix the wet ingredients (flax eggs, milk, and cornbread) into the large bowl with the dry ingredients and stir until fully incorporated but being careful not to over mix. Gently stir in the corn.

Pour the batter into the hot skillet and place it into the oven to bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. ENJOY!!!

Notes

*This is traditionally made without the corn in it but I’ve made it with corn a few times and LOVE it that way!

Storage Instructions

Store leftovers in an airtight container on the counter for up to 2 days or in the fridge for up to 5 days. Reheat in the oven to bring back that fresh-baked texture. It also freezes really well—wrap slices tightly and freeze for up to 3 months.

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Tips & Tricks (5)

Preheat Your Cast Iron Skillet 🔥
Heat your cast iron skillet in a 400°F oven for 10 minutes before pouring in the batter to ensure even browning and a crispy golden exterior on the bottom and sides.
Use Flax Eggs Correctly 🌱
Mix 2 tablespoons ground flaxseed with 6 tablespoons water and let sit for 15 minutes before adding to your batter—this creates the proper binding structure for moisture retention.
Room Temperature Ingredients Matter 🌡️
Bring your almond milk, vegan butter, and flax eggs to room temperature before mixing to ensure smooth batter incorporation and even crumb structure throughout the cornbread.
Don't Overmix the Batter 🥄
Stir the wet and dry ingredients together just until combined (a few lumps are fine)—overmixing develops gluten, resulting in a dense, tough cornbread instead of a tender, moist crumb.
Test Doneness with a Toothpick 🎯
Insert a toothpick into the center after 20-25 minutes; if it comes out with a few moist crumbs (not wet batter), your cornbread is perfectly done and will stay moist as it cools.