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A golden wedge of skillet cornbread on a light gray plate, with the cast iron pan holding the rest in the background.

Best Vegan Southern Cornbread Recipe (Oil-Free)

Enjoy a truly authentic, crispy-edged, and tender Southern cornbread, made completely vegan and oil-free. Perfect as a side dish for any meal, especially chili or greens!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 158
Ingredients Equipment Method Notes

Ingredients
  

For the Vegan Buttermilk:
  • 1.5 cups unsweetened plant milk soy, almond, or oat milk work best
  • 1 tbsp apple cider vinegar
Dry Ingredients:
  • 1.5 cups yellow cornmeal medium grind preferred
  • 0.5 cup all-purpose flour or a 1:1 gluten-free blend
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tbsp granulated sugar optional, for a slightly sweet Southern cornbread
Wet Ingredients:
  • 0.5 cup unsweetened applesauce
  • 1 tbsp maple syrup optional, enhances browning and sweetness

Equipment

  • 10-inch Cast Iron Skillet
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Place your 10-inch cast iron skillet into the oven as it preheats. Heating the skillet beforehand is key for that perfect crispy crust.
  2. In a medium mixing bowl, combine the unsweetened plant milk and apple cider vinegar. Stir gently and let it sit for 5-10 minutes to curdle, creating a vegan 'buttermilk'.
Combine Ingredients
  1. In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and optional granulated sugar until well combined.
  2. To the 'buttermilk' mixture, add the unsweetened applesauce and optional maple syrup. Whisk until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to tough cornbread.
Bake
  1. Carefully remove the hot cast iron skillet from the oven using oven mitts. Pour the cornbread batter directly into the hot skillet. It should sizzle slightly.
  2. Return the skillet to the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Serve
  1. Once baked, remove the cornbread from the oven. Let it cool in the skillet for 5-10 minutes before slicing and serving. This helps the edges crisp up further and makes it easier to remove from the pan.
  2. Serve warm with your favorite chili, soup, or a side of collard greens.

Notes

For best results, use a well-seasoned cast iron skillet to prevent sticking without needing extra oil. If your skillet isn't well-seasoned, you might lightly dust it with a little extra cornmeal after preheating before adding the batter, but this recipe is designed to be oil-free. Leftovers can be stored at room temperature in an airtight container for up to 2 days, or refrigerated for up to 4 days. It also freezes well for longer storage.