Vegan Cornbread

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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.

Prep Time10

Cook Time25

Total Time35

Course: bread

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Author: Brita Britnell

Ingredients

1 tablespoon vegan butter
1 cup all purpose flour
¾ cup good cornmeal
3 tablespoons sugar
2 ½ tablespoons baking powder
1 ½ teaspoons salt
2 flax eggs 5 total tablespoons of water mixed with 2 total tablespoons of flaxseed meal
1 cup unflavored almond milk or other non dairy milk
¼ cup vegetable oil
1 cup sweet yellow corn optional*

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!!!

Video

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.

Nutrition