Vegan Skillet Cornbread

There’s something seriously comforting about a warm slice of cornbread, especially when it’s fresh out of a cast-iron skillet. This vegan skillet cornbread brings the cozy vibes without any dairy or eggs, and it’s got that perfect balance of sweet and savory. With a golden, crisp edge and a soft, tender center, it’s a crowd-pleaser whether you’re serving it with chili, BBQ, or just slathering it in vegan butter.

This recipe uses simple pantry staples, and the best part is how easy it is to whip up. Whether you’re already a plant-based pro or just dipping your toe into vegan baking, this cornbread makes a great go-to. Plus, it’s naturally egg-free and dairy-free, making it perfect for anyone with allergies or dietary restrictions. Let’s be real: once you try it, it might just become your new favorite side.

Why You’ll Love Vegan Skillet Cornbread

This vegan skillet cornbread has that irresistible golden crust thanks to the magic of cast iron, and it’s fluffy on the inside like a good cornbread should be. It’s just sweet enough to pair well with both savory meals and breakfast spreads. No weird ingredients, no fancy steps—just a simple, satisfying bake that’ll make you wonder why you ever bothered with the boxed stuff.

It also holds up well to toppings. Whether you’re a maple butter fan, a peanut butter purist, or into that sweet-and-salty combo, this cornbread can do it all. And since it’s entirely plant-based, it’s a dish everyone can dig into, whether you’re vegan or not.

What You Need To Make Vegan Skillet Cornbread

You’ll need a few basic baking ingredients like flour, cornmeal, sugar, and baking powder. Add in a non-dairy milk (we love rice milk here), vegan butter, and a splash of maple syrup for sweetness. You’ll also want a 10-inch cast-iron skillet to get that perfect texture, but you can still make it work without one.

The full list of ingredients and exact amounts can be found in the recipe card.

How To Make Vegan Skillet Cornbread

Start by placing your cast-iron skillet in the oven and letting it preheat to 375°F. This helps the skillet warm up evenly and gives your cornbread that crispy, golden crust.

While the oven heats, whisk together your dry ingredients in a large mixing bowl. Then add your wet ingredients: non-dairy milk, melted vegan butter, and maple syrup. Mix gently until everything is smooth with no lumps.

Carefully pull the hot skillet out of the oven and melt a little vegan butter in the bottom. Pour the batter in and use a spatula to smooth it out evenly. Bake for 35 to 40 minutes until the top is golden and the edges are crisp.

Let it cool slightly, then serve warm with your favorite toppings. Vegan butter, maple butter, or even peanut butter work great.

What can I use instead of a cast-iron skillet?

If you don’t have a cast-iron skillet, you can use a regular oven-safe baking dish. Just make sure to grease it well or use parchment paper. Keep in mind the crust won’t be quite as crispy, but it’ll still taste amazing.

Can I make this cornbread gluten-free?

Yes, you can use a 1-to-1 gluten-free flour blend instead of all-purpose flour. Just make sure your cornmeal is labeled gluten-free too. The texture might be a bit different, but it’ll still be delicious.

How should I store leftovers?

Wrap leftovers in foil or place in an airtight container. Store at room temperature for up to two days or refrigerate for up to five. You can reheat it in the oven or microwave before serving.

Is this cornbread sweet or savory?

It’s a nice balance of both. The maple syrup adds a hint of sweetness without making it dessert-level sweet. If you like your cornbread more savory, you can reduce the sugar a bit.