Easy Homemade Skillet Cornbread

10 slices
25 min

This easy homemade cast iron skillet cornbread is super moist, perfectly sweet, incredibly buttery, and slices beautifully. It makes the best side for chili, soups, or summer BBQs! This cornbread recipe is vegan, dairy-free, one bowl, and ready in a quick 30 minutes.

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eggless cornbread with vegan butter

Why You’ll Love This Skillet Cornbread

This cornbread without eggs is SO good that I had to stop myself from finishing off the entire skillet. Here are a few reasons why we love this recipe and you will too:

  • Incredible Texture – Despite being eggless, this cornbread achieves a moist and soft crumb, thanks to the perfect blend of ingredients. You won’t miss the eggs at all!
  • Rich & Buttery – With an increased amount of fat to replace the egg yolks, this cornbread has a rich, buttery flavor while still being dairy free.
  • Unbelievably Easy – This is a one bowl cornbread recipe, ready in just 30 minutes. It’s a simple, no-fuss method that yields fantastic results.
  • Versatile – This vegan cornbread is the perfect side dish for so many meals from classic chili, soup, or a summer BBQ.

Why This Recipe Works

This vegan cornbread recipe uses apple cider vinegar and plant milk to create homemade buttermilk. When combined with baking soda (a great leavening agent), this helps create the binding action that replaces eggs. I’ve also increased the amount of fat in the recipe to replace the fat from the egg yolk found in traditional cornbread.

the ingredients for cornbread without eggs


This eggless cornbread comes together in no time with just a handful of pantry staples and simple ingredients. Here’s what you’ll need:

  • Unsweetened Oat Milk or Soy Milk – The base for our homemade vegan buttermilk, providing a touch of creaminess to our cornbread.
  • White or Apple Cider Vinegar – Combined with the milk, this creates our vegan buttermilk replacement, adding a tangy note. This also helps the bread rise.
  • Yellow Cornmeal – The star of the show, cornmeal gives our bread its classic hearty texture.
  • All-Purpose Flour – Works alongside cornmeal to achieve a balanced, tender crumb.
  • Granulated Cane Sugar – Adds just the right amount of sweetness to our cornbread.
  • Baking Powder & Baking Soda – The leavening agents that give our bread a beautiful rise.
  • Salt – Enhances all the other flavors!
  • Melted Salted Vegan Butter or Canola Oil – Adds rich, delicious moisture to make this dairy free cornbread truly irresistible.


While this easy recipe has been tested with the specific ingredients above, you can definitely substitute in what you have on hand:

  • Milk Substitute – Any milk, such as almond milk, can be used based on your preference.
  • Vegan Butter Substitute – Canola, coconut, olive oil or vegetable oil can be used in place of vegan butter. Please note, each brings a unique flavor profile, so choose the one that best suits your palate. If using oil, be sure to add an extra 1/4 tsp of salt.
  • Cane Sugar Substitute – Brown sugar or coconut sugar can serve as an alternative to cane sugar. Note that these may slightly alter the flavor of your cornbread. You can also use a granulated sugar free alternative.
sliced cornbread without eggs

Easy Homemade Skillet Cornbread
Recipe details
  • 10  slices
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 1 ¼ cup (300g) unsweetened oat milk or soy milk, or use your milk of choice
  • 1 tbsp (14g) white vinegar or apple cider vinegar
  • 1 cup (140g) yellow cornmeal
  • 1 cup (140g) all-purpose flour
  • ⅓ cup (65g) granulated cane sugar
  • 2 tsp (7g) baking powder
  • ½ tsp (2g) baking soda
  • ½ tsp (3g) salt
  • ½ cup (115g) melted salted vegan butter, or canola oil (add ¼ tsp salt if using oil)

Preheat the oven to 400°F (200°C). Prepare a 9-inch cast-iron skillet, a 9” round cake pan, or 8x8” baking dish by greasing the bottoms and sides with cooking spray or melted vegan butter. Set aside.
Make the dairy free buttermilk by combining the oat or soy milk with the vinegar in a measuring cup. Mix and set aside for 5 minutes to curdle.
In a medium mixing bowl, add cornmeal, flour, sugar, baking powder, baking soda, and salt; whisk to combine well.
Make a well in the center and add the melted vegan butter and the buttermilk mixture. Whisk well, for 1-2 minutes, to form a batter.
TIP: the batter may look thin at first but after whisking it should thicken up and look like the batter in the photos in the post above.
Pour into the prepared cast iron pan or baking dish.
Bake for 20-22 minutes for the cast iron pan or 22-25 minutes for the square baking dish. A toothpick inserted in the center should come out clean with a few crumbs.
TIP: let the cornbread cool before slicing. It will be a bit crumbly when hot, but once cooled the slices should hold together beautifully.
  • To make sweet cornbread: increase the sugar to ⅔ cup.
  • For cornbread muffins: Make the recipe as is, but grease a muffin tin and bake for 15-18 minutes until golden.
  • For a 9x13” pan: Double the recipe and bake for 35-40 minutes.
Thank You Berry Much
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