Easy Homemade Skillet Cornbread

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.

Ingredients

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.

Substitutions

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.