Skillet Cornbread

Skillet Cornbread Recipe

By Veegs

🔪Prep Time: 5 minutes

👩‍🍳Cook Time: 15 minutes


Olive oil spray (or vegan cooking spray, soy-free if necessary)

1 cup unsweetened almond milk

1 teaspoon apple cider vinegar

¼ cup + 2 tablespoons warm water

2 tablespoons flax meal

1½ cups fine cornmeal (certified gluten-free if necessary)

1 cup oat flour (certified gluten-free if necessary)

¼ cup almond flour

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon ground cumin

¼ teaspoon smoked paprika

¼ cup sunflower oil (or grapeseed oil)

¼ cup maple syrup


1Preheat the oven to 400°F . Spray a 10-inch cast-iron skillet with olive oil.

2In a 2-cup liquid measuring cup or a medium bowl, combine the milk with the vinegar.

3In a small cup or bowl, mix together the water and flax meal. Let both rest while you prepare the rest of the ingredients, or for 3 to 4 minutes.

4In a large bowl, whisk together the cornmeal, oat flour, almond flour, baking powder, salt, cumin, and paprika.

5Once the flax meal mixture has thickened, add it to the milk. Add the sunflower oil and maple syrup. Stir until fully combined.

6Add the wet ingredients to the dry ingredients and stir until just combined. Pour into the prepared skillet.

7Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Let rest for 5 to 10 minutes before serving.

8Leftovers will keep in an airtight container in the fridge for 2 to 3 days.

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