Plant-Based Skillet Cornbread

Adding creamed corn to this plant-based Skillet Cornbread makes it almost buttery in texture and flavour. And cooking it in a skillet makes the outside crisp while the inside stays moist. Serve this cornbread hot straight from the skillet with chili, breakfast, or in our Plant-based Cornbread and Sausage Stuffing.

PREP TIME: 10 minutes
COOK TIME: 35 minutes
YIELD: 6-8 servings


  • 1/3 cup + 1 tbsp melted plant-based butter OR neutral oil like avocado or grapeseed, melted and divided
  • 1 cup + 1 tbsp yellow cornmeal, divided
  • 2/3 cup plant-based unsweetened milk
  • 1 tsp apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/3 cup maple syrup
  • 1 cup creamed corn


  1. Preheat the oven to 425 degrees F. Grease skillet with 1 tbsp butter or oil and sprinkle 1 tbsp cornmeal evenly across the pan.
  2. In a liquid measuring cup, add plant-based milk and apple cider vinegar. Set aside.
  3. In a medium mixing bowl, combine cornmeal, flour, baking powder, and salt. Mix well.
  4. Add in milk, melted butter or oil, maple syrup, and creamed corn to the flour mixture. Mix until just combined.
  5. Pour batter into skillet and smooth top.
  6. Bake for 35-40 minutes, or until a toothpick comes out clean and top with golden.
  7. Allow to cool in the skillet before slicing into triangles.



Skillet can be substituted with an 8in x 8in cake pan OR pie pan.


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