vegan skillet cornbread

Vegan skillet cornbread

  • Author: Jess
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Sides
  • Method: Bake
  • Cuisine: Southern


Soft, moist, tender and all around DELICIOUS! This is the only cornbread recipe you’ll ever need!



Optional mix-ins: 

  • Fresh corn
  • Jalapeno
  • Herbs


  1. Preheat the oven to 375 degrees F and grease an 8 inch cast iron skillet with coconut oil.
  2. Mix the flour, cornmeal, coconut sugar, salt and baking powder together in a bowl.
  3. In a separate bowl, whisk together the flax eggs, coconut oil and almond milk.
  4. Pour the wet ingredients into the dry and mix with a spatula just until combined. Do not overmix!
  5. Let the batter sit and rest for 10 minutes.
  6. Pour the batter in the skillet and bake for 20-25, or until a toothpick comes out clean.
  7. Let cool completely before serving.


To make a flax egg, simply mix the flax and water together. Let sit and gel for 5 minutes.

If you have a large cast iron skillet you can double this recipe to fit the pan.

This recipe will also work well in an 8×8 inch baking pan.


  • Serving Size: 1 slice
  • Calories: 346
  • Sugar: 11g
  • Fat: 17g
  • Saturated Fat: 13g
  • Carbohydrates: 46g
  • Fiber: 5g
  • Protein: 6g

Keywords: vegan cornbread, how to make cornbread not crumble