Easy Crispy Moist Skillet Cornbread: Surprisingly Gluten Free & Vegan
This cornbread recipe 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. 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.
Servings: 8 slices
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 8x8-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
Storage Suggestions:
Skillet cornbread is best eaten the day it is made as the crust will soften once it is enclosed in a container or bag. However, it is good (just not crispy) days later. 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. For optimal flavor and moisture, store the cornbread in the freezer for several months (the crust will not be crispy). From frozen, remove desired amount and heat in the microwave.
Substitution Options:
-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
-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