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.
- 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
Get Recipe Ingredients
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.