Vegan Cornbread (Moist, Unfussy & Made in a Skillet!) on the Stove

Why this is such a GOOD cornbread recipe!

As per usual when I veganize a recipe, I did my go-to to keep this as close to the old-style recipe as possible. The main changes include swapping the eggs for flax eggs and the milk for plant based milk (truly anything that is unflavored and unsweetened works well here!).

Why this is the go-to vegan cornbread recipe–

• It’s especially fluffy, soft, and perfectly sweet.
• Uses simple pantry staples—no funky ingredients.
• Bakes right in a skillet for the go-to texture and crispy edges.
• Comes together in one bowl (okay, technically two—but still).
• Straightforward to customize with add-ins like jalapeños, corn, vegan cheese, or herbs.

The recipe comes together in 2 bowls: first the dry ingredients are mixed together and then the wet ingredients in a separate bowl before it’s all combined together. AND, it’s the dependable side for a bowl of chili!

Simple ingredients for Vegan Cornbread

The ingredient amounts for this straightforward vegan cornbread recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• All-purpose flour – I use all purpose flour but if you’re looking for a gluten free version, I suggest trying to with a gluten free 1-1 flour. I have not tested this at all with almond flour, oat flour, or anything like that. Whole wheat flour also works.
• Cornmeal – Use a good-quality medium-grind cornmeal for that old-school texture and flavor. Avoid especially fine corn flour.
• Sugar – I wanted a sweet cornbread but you could cut the sugar in half if you want it less sweet (as written, it’s a quite subtle sweetness)
• Flax eggs – Our vegan binder! Truly unfussy to make with ground flax seeds + water.
• Non-dairy milk – Almond milk, soy milk, and oat milk —anything unflavored and unsweetened works great. However, I do NOT recommend using coconut milk for this dish.
• Vegetable oil – Keeps the crumb tender and adds moisture. Melted vegan butter works too.
• Vegan butter – Melted in the skillet for flavor and to create a nonstick base.
• Sweet corn kernels (optional) – the dependable addition to add juiciness and bursts of sweetness. Fresh, frozen, or canned all work! this is completely optional! I didn’t add them in when i photographed the recipe but I’ve tried it with whole corn kernels and it’s WORTH THE POT! I highly recommend it!

How to Make It

Only a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. In a large bowl, mix together the dry ingredients: flour, cornmeal, baking powder, salt, and sugar. Meanwhile, pre-heat the oven and place the butter into a cast-iron skillet. Put the skillet in the oven until the batter is ready.

1. Right on top of the dry ingredients, mix in the wet ingredients including the flax eggs, non-dairy milk, and oil. Stir until only combined.

1. Add in the corn and fold until combined. This step is completely optional but it’s my personal preference and highly recommended.

1. Pour the batter into the prepared pan and place it into the oven to bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the cornbread is a nice golden brown.

Expert Tips

• Don’t overmix the batter—stir until only combined to keep it tender.
• Preheat your skillet with the vegan butter! This gives the cornbread the dependable crust.
• Use medium-grind cornmeal for the most old-style texture.
• If using frozen corn, thaw and pat dry to avoid extra moisture.
• Let it rest for 10 minutes before slicing so it holds together nicely.
• Want spicy cornbread? Add diced jalapeños or a pinch of cayenne.

Frequently Asked Questions

Ideas for what to pair this cornbread with

• Loaded Vegan Chili
• Sweet Potato Chili
• Crockpot Vegan Chili
• Butternut Squash Soup
• Black Bean Soup
• Creamy Lentil Soup