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Vegan Skillet Cornbread Recipe

User Rating 5 Star Rating (3 Reviews)



Skillet cornbread photo by Lauri Patterson / Getty Images

Vegans love cornbread too! Skillet cornbread is a southern favorite. If you're vegan, you don't have to miss out - try this dairy-free and egg-free version of vegan skillet cornbread.


  • 1 1/2 cups soy milk
  • 2 tsp lemon juice
  • 1 2/3 cup flour
  • 1 cup cornmeal
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 1 jalapeno pepper, diced (or to taste)
  • 1 cup corn
  • 1/2 cup vegetable oil
  • 1/2 cup maple syrup


Pre-heat oven to 375 degrees. Lightly grease a 10-inch skillet. Place in the over to heat it up.

In a small bowl, stir together the soy milk and lemon juice.

In a separate large bowl, combine the flour, cornmeal, baking powder, salt and diced jalapeno peppers.

In a food processor or blender, puree the corn, vegetable oil and maple syrup until smooth and well combined. Add the soymilk and lemon juice, then slowly add to the flour mixture, stirring just until combined.

Pour the batter into the greased skillet, and bake for 25 minutes, or until golden brown. Enjoy your vegan skillet cornbread!

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Very good, Guest katie j

This was one of the best vegan skillet cornbread's I've made. I used whole corn kernals and some ground up. I also added a little cayenne pepper. My family devoured it. I would make it again.

3 out of 3 people found this helpful.

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