One of my grandma’s was well-known by family and friends for her moist, skillet cornbread. While incredibly rich and tasty, that cornbread recipe has ingredients not everyone can eat. The cornbread recipe in this post tastes like grandma’s but is gluten free and vegan. If you want one bread that many can eat, this is it! Many of us have food intolerances and diet restrictions and want to eat like everyone else. We can! This recipe uses plant-based ingredients to include non-dairy milk, plant-based butter, and flax eggs for a richer, deeper, more nutritious hearty bread to satisfy that craving.
This Skillet Cornbread Recipe Inspiration
Recently, I took cornbread to a friend’s house for dinner to go with her chili. With multiple food intolerances represented at the meal, I really wanted to take something everyone could eat. After 5-6 different recipe tests during the week leading up to the dinner, I came up with a version I was happy to share. With that, I also decided to share it with you in this post. Let’s check out a skillet cornbread version that is crispy on the outside (like my grandma’s), moist in the center (also like my grandma’s), and is surprisingly gluten free and vegan!
Gluten-Free Vegan Skillet Cornbread Ingredients
For the ingredients, you’ll need plant-based shortening (like vegetable), unsweetened plant-based milk (I’m used my homemade almond milk but any kind will work), white vinegar, medium-coarse ground yellow cornmeal, gluten-free all-purpose flour blend, baking powder, baking soda, salt, flax meal (or 2 eggs if not vegan), and salted plant-based butter.
Prepare Skillet & Preheat Oven: Achieving the Crispy Crust
I use my grandmother’s technique for producing the crispiest cornbread. That involves two very specific elements, a very hot oven and a cast-iron skillet. To a 9- to 10- inch cast-iron skillet, add 24 grams (2 tablespoons) of shortening. Place the skillet in a cold oven and preheat the oven to 500˚F (260˚C). Yes, 500˚F (260˚C)!! Hot, hot, hot!
TIP: If you do not have a cast-iron skillet, you can use an 8-x8-inch baking dish. Grease the dish and set it aside. You will not preheat the baking dish in the oven like the skillet. However, you should preheat the oven to 375˚F (190˚C). Keep in mind, the cornbread will not be crispy, but it will still taste good and moist.
Make the “Buttermilk” Ingredient
Buttermilk is a common ingredient in traditional southern American cornbread. I love to combine Greek yogurt and either water or milk for that buttermilk ingredient, however, for a vegan version, that ingredient is subbed. To a 2-cup measuring cup, add 21 milliliters (1½ tablespoons) of white vinegar. Pour in enough plant-based milk to equal 360 milliliters (1½ cups). Stir the mixture and set it aside for 5 minutes to sour like buttermilk.
TIP: You can use any milk you like or have on hand. I used my homemade almond milk (beverage) that I make every week. However, you can use soy, oat, cashew, pecan, etc.
Make the Flax Eggs
Eggs are typically added to cornbread for both moisture and rise. I love flaxseed as an egg substitute as it adds texture and flavor depth to a simple cornbread recipe. To a small bowl, add 13 grams (2 tablespoons) of flaxseed meal and 90 milliliters (6 tablespoons) of tap water. Stir the mixture and set it aside for 5 minutes to soften. Flax provides health benefits and fiber that eggs do not. It makes a great egg substitute in cornbread.
TIP: If not vegan, you can add 2 large eggs in place of using the flax eggs.
Soak the Coarse Cornmeal
Coarse cornmeal adds texture and a pleasant, defined corn flavor to cornbread, but it needs to soften before adding it to the mixture. Add 152 grams (1 cup) of medium-coarse cornmeal to a medium bowl. Pour in the milk and vinegar mixture. Stir or whisk the mixture until combined. Set the mixture aside for 10 minutes to allow time for the cornmeal to soften.
TIP: If the cornmeal is not soaked, it will be very gritty and difficult to chew.
Combine Dry Ingredients: GF Flour, Baking Powder, Baking Soda, & Salt
In a small bowl, combine 140 grams (1 cup) of gluten-free all-purpose flour, 8 grams (2 teaspoons) of baking powder, 2 grams (½ teaspoons) of baking soda, and 3 grams (½ teaspoon) of salt. Stir or whisk to combine all ingredients.
Combine All Ingredients
In a separate bowl, melt 57 grams (4 tablespoons / ¼ cup) of plant-based butter in the microwave ~30 seconds. Stir the moistened cornmeal; it should be soft and have absorbed much of the liquid. Then stir in the flour mixture until combined. Add the flax egg mixture and melted butter. Stir just until combined. Set the mixture aside until the oven and skillet are preheated.
Pour Cornbread Batter into HOT Skillet
Use oven mitts to remove the hot skillet from the oven. Swirl the hot oil around in the skillet along the bottom and sides. Pour about 1 tablespoon (half) of the hot melted shortening into the cornmeal batter and quickly stir. Pour or spoon the cornmeal batter into the skillet and smooth out the top.
TIP: If not using a preheated hot skillet, simply pour or spoon the batter into the cold, greased 8-x8- inch baking dish. Place in the 375˚F (190˚C) oven and bake for the same time 25-30 minutes.
Bake the Skillet Cornbread!
Return the skillet to the oven. Reduce the heat temperature down to 450˚F (232˚C). Bake 25-30 minutes or until golden brown on top. A toothpick inserted in the center should come out clean.
Keep Skillet Cornbread Crispy
Once the cornbread is removed from the oven, immediately run a knife along the inside edge of the skillet to loosen the cornbread. Invert the cornbread out onto a plate and serve or return it upside down (crust side up) back into the skillet. The darker bottom will remain crispy if left upside down and exposed to air. Regardless, serve the cornbread immediately while hot and crispy.
TIP: Whether on the serving plate or in the skillet, you can cut the whole bread into 8 slices (cut into quarters and each quarter in half).
Gluten-Free Vegan Skillet Cornbread Close Ups
Notice the even golden brown on top and dark crispy brown bottom. It rose even though there were no eggs in this recipe. The slices removed easily. The interior was moist and held together (no crumbling!😉). You can spot the cornmeal pieces along with the flax meal. Looks like a regular cornbread. Who would’ve thought this was both gluten free and vegan?
Serving Suggestions
This cornbread would be great served with a pat of plant-based butter, a drizzle of maple syrup, or crumbled in your favorite soup or chili. While this cornbread still has great flavor and texture days later, it is best eaten the day it is made. Once the cornbread sits or is stored in a covered container or bag, the crispy bottom softens.
Storing Suggestions
If you need to store the cornbread, place slices in a sealed container or bag at room temperature for up to a few days. The bread will dry out as it sits, and the crispy bottom will soften. However, the flavors will remain.
Substitution Options
If you lack any of the ingredients or you are not dairy free, gluten free, or vegan, there are some simple typical pantry ingredients you can use instead.
- 2 large eggs for 2 flax eggs
- 120 g (1 cup) regular all-purpose flour for gluten-free flour
- regular whole milk, 2%, 1%, or skim in same quantities for plant-based milk
- 360 ml (1½ cups) buttermilk (omit vinegar entirely) for both milk and vinegar
- 2 tbsp of bacon fat or lard for 2 tbsp shortening
- regular salted butter for plant-based butter
Gluten-Free Vegan Skillet Cornbread Final Thoughts
I grew up in a family that made cornbread weekly, only fresh cornbread, too. Cornbread is my comfort food. We ate lots of vegetables and my dad loved cornbread with all vegetables but especially greens, beans, soups, and chili. My grandmother’s cornbread was the best, but normally my mom made a simple skillet version. Cornbread is so quick and easy to make; there’s no need to make it ahead of time. This gluten-free, vegan version hits the spot for both gluten and non-gluten eaters. As your vegetables, soup, or chili are cooking on the stove, make and bake a batch of cornbread in the oven. Your comfort meal will be ready in no time for many to enjoy 😊.
Baker’s Perspective: Gluten-Free Vegan Skillet Cornbread
For a gluten-free, vegan cornbread, this recipe isn’t difficult, but it does have several steps. Making the “buttermilk”, soaking the cornmeal, and making the flax eggs all require a little extra work, but they are very simple steps. Even with the extra steps, the recipe can still be prepared in 20 minutes (minus the baking). This recipe can be adjusted depending on ingredients and equipment (skillet) you have on hand. You can use regular buttermilk and eggs if not vegan or dairy free. A baking dish can be used in place of a skillet; the oven temp needs adjusting and there’s no preheating the baking dish. Regardless, this recipe can be made during the time the rest of the meal is cooking.
Taster’s Perspective: Gluten-Free Vegan Skillet Cornbread
The crispy bottom adds a nice crunchy texture. The richness is due to the butter and shortening. The interior is soft and moist. It’s not dry. I can certainly taste the corn and corn texture, but since the cornmeal was soaked, it is soft and not gritty. The flax meal adds a earthy flavor depth and texture. This is my kind of cornbread. Scott and I both enjoyed it even though we can eat gluten. He’s not the biggest cornbread eater because he’s not a fan of big corn flavoring and dry cornbread, but he did like this version since it was moist and contained flaxseeds. Whether gluten-free and vegan or not, this cornbread recipe hits the spot, at least for us 😋.
Check out my YouTube video on making this cornbread. “Easy Crispy Moist Skillet Cornbread: Surprisingly Gluten Free & Vegan!”
Easy Crispy Moist Skillet Cornbread: Surprisingly Gluten Free & Vegan
Ingredients
- 24 g (2 tbsp) vegetable shortening
- 21 ml (1½ tbsp) white vinegar
- ~360 ml (~1½ cups) unsweetened plant-based milk almond, coconut, oat, soy, etc.
- 2 flax eggs 13 grams / 2 tbsp flaxseed + 90 ml (6 tbsp) water
- 152 g (1 cup) medium-coarse ground yellow cornmeal Bob’s Red Mill
- 140 g (1 cup) gluten-free all-purpose flour blend Namaste, Cup4Cup, King Arthur, etc.
- 8 g (2 tsp) baking powder
- 2 g (½ tsp) baking soda
- 3 g (½ tsp) salt
- 57 g (4 tbsp/¼ cup) plant-based butter melted
Instructions
- Add shortening to a 9–10-inch cast-iron skillet. Place the skillet in a cold oven and preheat it to 500˚F (260˚C).TIP: If you don’t have a cast-iron skillet, grease an 8×8-inch baking dish and do not preheat the pan in the oven, but bake the cornbread at 375˚F (190˚C) for same time duration listed below.
- To a 2-cup measuring cup, add vinegar and pour in enough milk to equal 360 ml (1½ cups). Stir the mixture and set aside for 5 minutes.
- To a small bowl, add flax meal and tap water. Stir and set aside for 5 minutes.TIP: If not vegan, you can add 2 large eggs in place of using the flax eggs.
- Add cornmeal to a medium bowl. Pour in the milk and vinegar mixture and stir until combined. Set aside for 10 minutes for the cornmeal to soften.TIP: If the cornmeal is not soaked, it will be very gritty and difficult to chew.
- In a small bowl, combine flour, baking powder, baking soda, and salt. Stir to combine.
- In a separate bowl, melt butter.
- Stir the moistened cornmeal. Then stir in the flour mixture until combined. Add the flax egg mixture and butter. Stir just until combined. Set aside until the oven is preheated.
- Use oven mitts to remove the hot skillet from the oven. Swirl the hot oil around in the skillet on bottom and sides. Pour about 1 tbsp (half) of hot oil into the cornmeal mix and quickly stir. Pour or scoop the cornmeal batter into the skillet and smooth out the top.TIP: If not using a preheated hot skillet, simply pour or spoon the batter into the cold, greased 8-x8- inch baking dish. Place in the 375˚F (190˚C) oven.
- Return the skillet back to the oven. Reduce the heat to 450˚F (232˚C). Bake 25-30 minutes until brown on top and a toothpick inserted in the center comes out clean.TIP: If using a cold, greased 8-x8- inch baking dish, bake for the same time 25-30 minutes at 375˚F (190˚C).
- Once removed from the oven, run a knife along the inside edge of the skillet to loosen the cornbread. Immediately, invert the cornbread out onto a plate and serve or return it upside down back into the skillet (crust side up). The darker bottom will remain crispy if left upside down and exposed to air. Cut into 8 slices and serve with plant-based butter, maple syrup, or crumble in your favorite soup or chili.
Video
Notes
-2 large eggs for 2 flax eggs -120 g (1 cup) regular all-purpose flour for gluten-free flour -regular whole milk, 2%, 1%, or skim in same quantities for plant-based milk -360 ml (1½ cups) buttermilk (omit vinegar entirely) for both milk and vinegar -2 tbsp of bacon fat or lard for 2 tbsp shortening -regular salted butter for plant-based butter
Check out these other gluten-free recipes.
Chocolate Chip Oatmeal Cookies (Gluten Free)
Cinnamon Raisin Oatmeal Cookies (Gluten Free)
White Chocolate Cranberry Orange Holiday Cookies (Gluten Free)
Gluten Free Yeast Rolls (2 Recipes)
3 Simple & Flavorful Pie Crusts (Gluten Free Option)
Colombian Pandebono 30-Minute Cheese Rolls (Gluten Free)
Scottish Shortbread Cookies (Gluten Free)
New Zealand Kiwi Quick Bread (Gluten Free)
Hazelnut Spread: Nutella Alternative (Gluten Free)
Nut Butter: 3 Nuts & 3 Recipes (Gluten Free)
Australian & New Zealand Pavlova (Gluten Free)
No-Bake Chocolate Oatmeal Cookies (Gluten Free)
Italian Savoiardi Lady Fingers (Gluten Free)
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