This Vegan Skillet Cornbread is a dairy-free version of the classic southern dish.

Recently, I’ve been exploring Southern recipes, and these meals demanded a perfect side dish! Cue this popular comfort food side dish – moist, flavorful, and absolutely delicious.

Cooking it in a cast iron gives it a crispier crust, and it’s perfect on the side of chili, stew, or any southern dish – Don’t be surprised if it becomes a new favorite!

How to Make Vegan Skillet Cornbread

Preheat your oven to 400 degrees. In a bowl, whisk together plant-based milk and a touch of vinegar to mimic buttermilk. Stir in the applesauce, melted coconut oil, and the sugar. The addition of sugar gives it a touch of sweetness that balances out the savory flavors.

Next, pour in the pre-mixed cornbread. Don’t overmix – just mix until everything’s incorporated. Pour the batter into your sizzling skillet and let it bake until golden brown a toothpick comes out clean.

Tips:

If the batter seems too thick, add a tablespoon of extra coconut milk at a time until you reach a desired consistency.
If you prefer a sweeter cornbread, add more coconut sugar to taste.
For a crispy crust, broil the cornbread for the last 2-3 minutes of baking.

If you enjoyed this recipe, you might like my Smoky Chipotle Vegan Potato Salad or Baked Vegan Mac and Cheese.

Vegan Skillet Cornbread

This Vegan Skillet Cornbread is a dairy-free version of the classic southern dish, and don't be surprised if it becomes a new favorite. This popular comfort food side dish is moist, flavorful, and absolutely delicious.

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Ingredients

20 oz Bob’s Red Mill Cornbread Mix whole package
1 cup unsweetened applesauce
¾ cup 180 ml coconut milk
1 teaspoon apple cider vinegar
¼ cup coconut sugar adjust to taste
¼ cup melted coconut oil
1 tablespoon baking powder
½ teaspoon sea salt

Instructions

Preheat the oven to 400°F (204°C).
In a large bowl, whisk together the coconut milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
Add the applesauce, coconut sugar, melted coconut oil, and baking powder to the coconut milk mixture. Stir until well combined.
Add the entire Bob’s Red Mill Cornbread Mix and salt to the wet ingredients, mixing until just combined. Do not overmix.
Carefully pour the batter into your preheated skillet, smoothing the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cornbread cool slightly in the skillet before transferring it to a wire rack to cool completely.