Vegan Skillet Cornbread

Vegan Skillet Cornbread

Recipe Info

  • Recipe Cuisine: Vegan
  • Recipe Category: Sides
  • Tagged: Dairy Free, Gluten Free Option, Kid Friendly, Soy Free, Vegan
  • Prep Time: 5 Minutes
  • Cook Time: 45 Minutes
  • Recipe Yield: 8 Servings


  • Olive oil spray (or vegan cooking spray, soy-free if necessary)
  • 1 cup unsweetened almond milk
  • 1 tsp. apple cider vinegar
  • 1/4 cup + 2 tbsp. warm water
  • 2 tbsp. flax meal
  • 1 1/2 cups fine cornmeal (certified gluten-free if necessary)
  • 1 cup oat flour (certified gluten-free if necessary)
  • 1/4 cup almond flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/4 tsp. smoked paprika
  • 1/4 cup sunflower oil (or grapeseed oil)
  • 1/4 cup maple syrup


  1. Preheat the oven to 400°F. Spray a 10-inch cast-iron skillet with olive oil.
  2. Combine the milk and vinegar in a 2-cup liquid measuring cup or a medium bowl. Combine the water and flax meal in a small cup or bowl. Allow both to rest for 3 to 4 minutes while you prepare the remaining ingredients.
  3. Whisk together the cornmeal, oat flour, almond flour, baking powder, salt, cumin, and paprika in a large mixing bowl.
  4. Add the flax meal mixture to the milk once it has thickened. Combine the sunflower oil and maple syrup in a mixing bowl. Stir until completely combined.
  5. Stir together the wet and dry ingredients until just combined. Pour into the skillet that has been preheated.
  6. 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow for a 5- to 10-minute rest before serving. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

Recipe Nutrition Info

  • Calories: 152
  • Fat: 9.2g
  • Carbs: 16.4g
  • Protein: 2.6g
  • Sugar: 6g