Classic Vegan Skillet Cornbread

Sharon Palmer

I love a good, easy baked cornbread to accompany soup or stews. And this basic recipe is a super-easy classic. It’s 100% plant-based, thanks to chia seeds taking the place of eggs, and it includes whole grain cornmeal and wheat flour for extra nutrition. With just a light touch of sugar and oil, this Classic Vegan Skillet Cornbread is a lighter, healthier version that’s consistently good. Just mix up the batter (only six ingredients, not including pantry staples), pour the batter into your trusty skillet (or baking dish), pop it in the oven, and it’s done in about 20 minutes. So good!

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Classic Vegan Skillet Cornbread


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

This 100% plant-based, whole grain recipe for classic cornbread is your new go-to; get it on the table in under 30 minutes with ingredients from your pantry.


Scale

Ingredients


Instructions

  1. Preheat oven to 400 F.
  2. In a medium bowl, mix together plant-based milk, oil and chia seeds and let rest for 2 minutes.
  3. Add cornmeal, flour, sugar, salt, and baking powder, and stir just until well combined.
  4. Spray a 9-inch skillet (or 9 x 9-inch baking dish) with non-stick cooking spray.
  5. Pour in batter and smooth with a spatula.
  6. Place in oven and bake for about 20 minutes, until golden brown and cooked through (a fork comes out clean when you pierce the center of the bread).
  7. Slice into 8 wedges.
  8. Makes 8 servings

Nutrition

  • Serving Size: 1 serving
  • Calories: 227
  • Sugar: 0 g
  • Sodium: 26 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 33 g
  • Fiber: 4 g
  • Protein: 5 g

For other plant-based bread recipes, check out:

Sweet Potato Bread
Three Grain Monkey Bread
Get Nutty Whole Grain Banana Bread

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2 thoughts on “Classic Vegan Skillet Cornbread

    1. Great question! A lot of people get confused by this, as it seems like an oxymoron. We often call it “white flour” to refer to refined wheat flour. However, there is a variety of wheat that is called “white wheat” because it is a variety of wheat kernels that are lighter in color and lighter in bitter compounds. You can purchase white wheat in its whole wheat form, so it is considered a whole grain, even though it is lighter in color. It’s a great option for baking when you don’t want the dark color in the final result.

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