Easy Vegan Cornbread
This vegan cornbread is a mouthwatering delight, perfect for any meal. It’s moist, fluffy, and has the perfect balance of sweetness and savory corn flavor. Plus, it’s made with plant-based ingredients, making it a healthier and dairy-free alternative everyone can enjoy.
I’ve been making cornbread for decades because I grew up in the Carolinas where cornbread is a staple and necessity for eating with healthy cooked cabbage and crockpot bean chili. This easy vegan is my favorite healthy recipe because it’s golden crispy on the outside and fluffy and tender on the inside.
When a group of people talks about cornbread for any length of time, the discussion will always get around to the question of whether cornbread should be sweet or savory. This is my favorite vegan cornbread recipe that can be made either way–sweet or savory!
We love this skillet cornbread because it’s…
- Crunchy on the outside
- Moist on the inside
- Savory OR sweet
- Super flavorful
- Dairy-free
- Egg-free
- Great with soup and chili
- Delicious
Sweet or savory vegan cornbread?
Though I like both versions, I have to admit that savory is my favorite.
The great thing is that you can make this vegan cornbread recipe both ways. If you like it savory, make it as described below. For a sweet cornbread, add 2 Tbsp of agave or another sweetener.
There are times that we want vegan cornbread muffins, and this recipe does well as muffins too.
Cooking skillet vegan cornbread
Growing up in the South, we ate a LOT of cornbread. Cornbread and beans, cornbread and sauerkraut, cornbread and soup, cornbread and milk. Of course, nowadays it’s almond or other plant milk to keep it completely dairy-free.
If you’re looking for some delicious healthy recipes for soup, stew, or chili to go with your vegan cornbread, check out the suggestions on this page. I also have an awesome Instant Pot Cabbage recipe that is ready in minutes and goes perfectly with cornbread.
I love the crispy crunch of the outside and the moist tenderness of the inside, and it’s a cast-iron skillet that makes that magic happen.
Skillet vegan cornbread ingredients
- Yellow cornmeal
- Whole-grain flour
- Creamed corn
- Onion (optional)
- Plant milk – We have some great recipes for making your own plant milk.
- Baking soda
- Salt
How to make vegan cornbread
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Begin by dicing the onion if you are using it. I highly recommend including it because it adds a terrific flavor to this recipe.
Combine all ingredients in a large bowl, including the onion and creamed can of corn.
Creamed corn is completely dairy-free and is usually very easy to find in the can goods section of most grocery stores in the USA. However, if your store doesn’t carry it, or you would like to make your own, Living Vegan has an easy recipe for Easy Creamed Corn that will work just fine.
Pour the batter into a HOT seasoned iron 12″ iron skillet or baking pan, and cook at 400°F for 30 minutes. Having the skillet nice and hot is what helps make this cornbread crispy on the outside and fluffy on the inside.
Oven temperatures vary, so keep an eye on it when time is almost up. Remove from oven and allow to cool. Slice and serve.
We love to eat cornbread with beans, sauerkraut, vegan chili recipes, and soups like my barley vegetable soup and this creamy potato vegan soup.
What is creamed corn?
My favorite thing about this cornbread is that it stays moist on the inside. The secret is that creamed corn is used as an ingredient.
Believe it or not, creamed corn is dairy-free. It is simply made by pulping corn kernels and collecting the milky residue from the corn.
Here in the States, creamed corn is readily available in cans at most grocery stores. However, it is harder (or impossible) to find in some countries.
Living Vegan has an easy recipe for Easy Creamed Corn for those in areas where it isn’t available in your local grocery store.
Tips and suggestions
- Crunchy- One thing that I’ve noticed is that, after being refrigerated, the leftovers are no longer crunchy the way I like them. To solve that, simply pop them into the oven or toaster oven on a flat pan at about 350 degrees for 10 minutes or so. This cornbread crisps right back up!
- Soup- We love cornbread around here with soup, chili, beans, sauerkraut, and just about anything!
- Serving suggestions- This recipe is oil, egg, and dairy-free! It pairs well with other recipes like potato soup, vegetable soup, or chili beans made in a crockpot.
*Originally published November 2014.
Recipes that go well with skillet cornbread
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Skillet Vegan Cornbread
Ingredients
- 2 cups of coarse yellow cornmeal
- 1 cup of flour spelt, whole wheat, or your favorite
- 1 tablespoon of baking soda
- 2 cups almond milk you want a pancake batter consistency
- 2 teaspoons apple cider vinegar
- 4 ounces of can of creamed corn this is 1/2 the can
- 1 small onion diced
- 1 teaspoon salt
- 1 small chipotle in adobe sauce optional
Instructions
- Begin by dicing the onion if you are using it. I highly recommend including it because it adds a terrific flavor to this recipe.
- Combine all ingredients in a large bowl, including the onion and creamed can corn.
- Creamed corn is completely dairy-free and is usually very easy to find in can goods section of most grocery stores in the USA.
- Pour the batter into a HOT seasoned iron 12" iron skillet or baking pan, and cook at 400°F for 30 minutes. Having the skillet nice and hot is what helps make this cornbread crispy on the outside and fluffy on the inside.
- Oven temperatures vary, so keep an eye on it when time is almost up. Remove from oven and allow to cool. Slice and serve.
Video
Notes
- Crunchy- One thing that I’ve noticed is that, after being refrigerated, the leftovers are no longer crunchy the way I like them. To solve that, simply pop them into the oven or toaster oven on a flat pan at about 350 degrees for 10 minutes or so. This cornbread crisps right back up!
- Soup- We love cornbread around here with soup, chili, beans, sauerkraut, and just about anything!
- Serving suggestions- This recipe is oil, egg, and dairy-free! It pairs well with other recipes like potato soup, vegetable soup, or chili beans made in a crockpot.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Hi- If using a baking pan does it get preheated in the oven? Thank you, Julie
Julie- No need to preheat a regular baking pan; that would only be for cast iron. Hope you enjoy the recipe.
Can you make this without the creamed corn?
Sandy- The creamed corn is what helps keep it moist. I included a recipe link to make your own for those who live in areas where you can’t find it. I think it’s an important part of the recipe.
Can the cornbread be frozen?? I hope so. I would like to mix up a couple batches and freeze it and just get it out when I need it.
Hi Jo- Yes, I freeze it all the time and almost always have some on hand for when I make soup.
Your cornbread recipe is the bomb. The onion and chipotle really give it a unique taste that we loved. Thank you for sharing.
Hi Rory- WooHoo! I’m glad that you liked it.