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

This simple Vegan Cornbread is golden, moist, and made right in a cast iron skillet. With no eggs or dairy, it comes together in about 35 minutes using simple pantry staples — and it's SO good, no one will guess it's vegan.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 8 Servings

Calories: 237 kcal per serving

Ingredients

1 tbsp - vegan butter
1 cup - all purpose flour
¾ cup - cornmeal
3 tablespoons - sugar
2 ½ tablespoons - baking powder
1 ½ teaspoons - salt
2 - flax eggs
1 cup - unflavored almond milk or other non dairy milk
¼ cup - vegetable oil
1 cup - sweet yellow corn*

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

Nutrition