Who doesn’t like cornbread? It’s always been one of my favorites to accompany any meal. In the past, I’d have it smothered in butter and accompanied with beef stew in true east Tennessee fashion, but now that I know how to eat healthier, I wanted to come up with another option. While I think we can all accept that this isn’t really cornbread, it does come pretty close, and being able to make it in a cast-iron skillet makes it feel just right.

buying the ingredients

The butter-flavored coconut oil in this recipe replaces much of what I’ve missed about traditional pancakes. I think any recipe with butter or margarine can be difficult to create a vegan version of simply due to how difficult it can be to substitute those ingredients. Living in Atlanta, we’re able to pick this little gem up at Whole Foods. I use the Nutiva brand. 

a little background . . .

For our wedding, my great-aunt-in-law passed down her set of cast iron skillets to me. She was just going to give them to Goodwill or the Salvation Army, and she said I was welcome to do the same if I had no interest in them. Little did she know how much it meant to me to now have those in my kitchen, and I love to cook with them. It’s special to have items like those passed down between generations, and I’m sure she cooked up many meals for the whole family with those. Talk about well-seasoned! Since she passed this week, I felt it appropriate to share a recipe like this. She might have told me to quit it with the health stuff and throw some butter in there, but I know she’d love that they’re getting use and making meals for our little family (even if it is just us and the dog)!

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Cast-Iron Skillet Vegan Cornbread

flexitarian, vegan, vegetarian 

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  • 1 1/2 cups cornmeal
  • 3/4 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 flax eggs
  • 3 tbsp. butter flavored coconut oil
  • 1 cup soy milk
  • 1 cup frozen corn kernels
  • 1/2 teaspoon apple cider vinegar
  • 1/2 cup chopped cilantro (optional)
Tip #1

You could easily skip the added sugar in this recipe as well, but for those devout my-cornbread-must-have-sugar people, I left it in there.


425 F

Prep Time

10 min.

Cook Time

10 min.


4-6 servings

  1. Heat oven to 425 degree F. Place cast-iron skillet in oven for 10-15 minutes.
  2. Mix together flax eggs and set to the side.
  3. Stir together cornmeal, flour, baking powder, sugar (Tip #1), and salt. In a separate bowl, whiskey flax eggs, melted coconut oil, and soy milk. Add the liquid ingredients to the dry ingredients. Do not over mix. Gradually fold in the frozen corn kernels and cilantro if using..
  4. Remove cast-iron skillet from oven and brush with butter flavored coconut oil.
  5. Spoon all the batter into the skillet and bake for 12-15 minutes or until outer edges begin to move away from the edges of the skillet and turn a light brown.
  6. Let cool for 5-10 minutes, and enjoy!
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