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Skillet Cornbread

· by Katie Koteen · This post may contain affiliate links · 7 Comments · Modified:

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Vegan Skillet Cornbread this recipe

If you don't have a cast iron skillet to bake this skillet cornbread in, don't sweat it. A 9 x 13 inch baking pan will do just fine. This is a light, sweet cornbread, perfect for pairing with your favorite chili. These are a few of our favorite chili recipes:

And if you're looking to avoid soy, almond milk can be substituted for the soy milk.

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Skillet Cornbread

  • Author: Well Vegan
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 8 1x
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Ingredients

Scale
  • 2 cups soy milk
  • 2 tsp. apple cider vinegar
  • 2 cups cornmeal
  • 1 cup flour
  • ¼ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ⅓ cup vegetable oil

Instructions

  1. Preheat your oven to 350° F. Oil your cast iron skillet and put it in the oven to warm while it preheats.
  2. Combine the soy milk and vinegar in a measuring cup and set it aside. In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. Make sure they're well incorporated. Make a well in the center of the bowl and add in the soy milk mixture and oil. Mix until just combined. A few lumps are fine. Pour batter into your skillet and bake for 28 - 30 minutes or until a toothpick comes out clean.

Nutrition

  • Serving Size: 8
  • Calories: 327
  • Sugar: 7
  • Sodium: 291
  • Fat: 9
  • Carbohydrates: 51
  • Fiber: 2
  • Protein: 6
  • Cholesterol: 0

 

Reader Interactions

Comments

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  1. Katie Koteen

    We used a 9" skillet.

  2. Chad

    What size cast iron pan did you use

  3. Well Vegan

    @Christina - It's SO GOOD, right?! Glad you liked it 🙂

  4. Christina Nuncio

    Great recipe! So easy and it was the first thing I cooked in my new Cast Iron Skillet I got for Christmas! Thanks so much.:) Went well with my vegan Chili! #Veganuary

  5. Well Vegan

    @Sheralee: I think it's a combination and am in total agreement that this recipe is a winner! Let us know how the camping version goes 🙂

  6. Sheralee

    I tried this corn bread this week with corn I milled fresh in my Corona Corn Mill. WOW! So very very tasty! Was it the fact that my corn was fresh or because of this recipe, or because it's the first time I did it in cast iron? Or a combination of all? Anyways, it was amazing. I haven't been a fan of cornbread in the past, but this I will surely make again. And very easy. I used a combination of almond milk and water for the liquid because I did not have soy milk, or enough almond milk, but it came out great. Going camping this weekend - will try it over a fire...

  7. megan

    delicious!!!