Recipe courtesy of Sheree Walters

Classic Vegan Skillet Cornbread

  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 10 servings
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1 to 2 tablespoons vegan butter substitute, such as Earth Balance, plus extra for serving

1 cup medium-ground yellow cornmeal

1 cup unbleached all-purpose flour 

1/2 cup sugar 

2 teaspoons baking powder 

1 teaspoon fine sea salt 

1 cup plain, unsweetened soy or rice milk 

1/3 cup canola oil (preferably non-GMO)

Egg substitute for 2 eggs (follow the directions on the carton) 

Agave syrup, for serving


Special equipment:
a 9-inch cast-iron skillet
  1. Preheat the oven to 375 degrees F.
  2. Add 1 to 2 tablespoons of the butter substitute to a 9-inch cast-iron skillet and place the skillet in the hot oven for 10 minutes.
  3. While the skillet heats in the oven, whisk together the cornmeal, flour, sugar, baking powder and sea salt in a large bowl until well combined. Whisk together the soy milk, oil and egg substitute in a medium bowl, then add it to the flour mixture and stir until all of the dry mixture is incorporated into the wet (some small lumps are okay).
  4. Remove the skillet from the oven and tilt the pan to coat the bottom and sides with the melted butter substitute. Use a rubber spatula to transfer the batter to the skillet, spreading it out into an even layer. Bake until a cake tester inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Set aside to cool for a few minutes before slicing into wedges and serving with butter substitute and agave syrup.
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