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. To me, the most important thing is the cookware it’s made in. This is my favorite skillet 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
- Great with soup and chili
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 soy milk.
I remember the crunch of the outside and the moist tenderness of the middle, and it’s a cast-iron skillet that made that magic happen. 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 down this page.
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Sweet or savory vegan cornbread?
Though I like both versions, I have to admit that savory is my favorite.
The great thing is, 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.
Skillet vegan cornbread ingredients
- yellow cornmeal
- whole-grain flour
- baking soda
- almond milk
- creamed corn
- onion (optional)
How to make vegan cornbread
- Combine all ingredients in a large bowl.
- Pour into a seasoned iron 12″ iron skillet or baking pan, and bake at 400 degrees for 30 minutes.
- Remove from oven and allow to cool. Slice and serve.
RECIPE CARD BELOW
Moist vegan cornbread that is oil-free
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.
What is creamed corn? Believe it or not, it 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.
Shane & Simple has an easy recipe for Creamed Corn for those in areas that it isn’t available in your local grocery store.
Tips and suggestions
One thing that I’ve noticed is that, after being refrigerated, the leftovers are no longer crunchy the way I like it. 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!
We love cornbread around here with soup, chili, beans, sauerkraut, and just about anything!
Nutrition in cornmeal
Cornmeal contains 9.4 grams of fiber in each 3.5-ounce serving. That’s 38 percent of the 25 grams of fiber women need each day and 25 percent of the 38 grams men should include in their daily diets. According to the U.S. Department of Agriculture, getting adequate amounts of fiber can be helpful in cutting your risk of heart disease, diabetes and obesity.–LiveStrong
My husband prefers a sweet cornbread, so I used a few pinches of pure stevia and left out the adobe sauce in thus recipe. He loves it with my kidney-and-black-bean chili! I bake the corn bread in a twelve-muffin tin so we can better control portion size. —Serenity
Recipes that go well with skillet cornbread
- 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
- Combine all ingredients in large bowl.
- Pour into a seasoned iron 12" iron skillet or baking pan, and bake at 400 degrees for 30 minutes.
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Nutrition Information:Yield: 8
Amount Per Serving: Calories: 255 Total Fat: 2g Saturated Fat: 0g Carbohydrates: 67g Fiber: 7g Protein: 10g
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