Vegan Skillet Cornbread
Fluffy buttery vegan cornbread baked in an cast iron skillet.
Servings: 8 -12 servings
Ingredients
- 1 3/4 cups fine yellow cornmeal or polenta
- 3/4 cup flour * see notes
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup full fat coconut milk *see notes
- 3/4 cup of unsweetened soymilk or oat milk
- 2 teaspoons apple cider vinegar
- 1/4 cup + 2 tablespoons extra-virgin olive oil
- 2 tablespoons canola or grape-seed oil or vegan butter
Instructions
- Preheat oven to 375˚F.
- Heat an 10.25" seasoned cast iron skillet over medium-low heat on the stove while you prepare batter.
- Whisk milks and apple cider vinegar together and let stand for a few minutes to thicken.
- Whisk cornmeal, flour, sugar, salt, baking powder, baking soda together in a mixing bowl.
- Whisk oil into thickened milk mixture, then pour into into the dry mixture.
- Stir together until combined, about 1 minute.
- Flick water droplets from fingertips onto the the cast iron skillet to test if it is hot. Water drops should sizzle and evaporate.
- When skillet is hot, add canola or grape-seed oil or vegan butter and swirl skillet, holding handle with an oven mitt, so oil/melted butter coats bottom and part of sides.
- Pour batter into the hot skillet and scrape down sides of bowl. Batter should sizzle when it hits the hot skillet.
- Smooth top with a spatula and transfer skillet to preheated oven.
- Bake at 375˚F for about 25 minutes until cornbread is golden with a cracked top.
- Remove from oven and let cornbread cool for 10 minutes before cutting into it. Serve cornbread warm or at room temperature.
Notes
Leftover cornbread will keep for up to 2 days, wrapped or sealed in bag at room temp. It tends to dry out to longer it sits and is best eaten the same day it's baked.
Look for organic non-GMO fine cornmeal or polenta for the best flavor and results.
All-purpose flour will result in a more tight, cake-like crumb texture. Whole wheat flour will result in a more crumbly texture. I personally prefer whole wheat for this.
Canned coconut milk or shelf stable/refrigerated coconut milk beverages can be used interchangeably in the recipe.
Swap soymilk with another lighter non-dairy milk such as almond or oat milks. Or you can swap it with more coconut milk, which will result in a richer, denser cornbread.
For a gluten free option, try swapping flour with a 1-1 gluten free flour blend.
Leave out the sugar for a more savory cornbread.