Fluffy Vegan Cornbread Recipe

This Light & Fluffy Vegan Skillet Cornbread is slightly sweet, incredibly fluffy, and absolutely delicious. With a golden crust and a tender crumb, each bite melts in your mouth, offering just the right balance of sweetness. Perfect as a side dish or enjoyed on its own, this comforting cornbread is sure to become a favorite at any meal!

Ingredients

1-3/4 cups All-Purpose Flour

1/2 cup Yellow Cornmeal (fine if possible)

1/2 cup Organic Cane Sugar or White Sugar (adds extra softness)

1 Tablespoon Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1-1/2 cups Unsweetened Plant-Based Milk (soy, almond, or oat)

1 Tablespoon Apple Cider Vinegar

1/3 cup Vegan Butter, melted (or neutral oil)

1/4 cup Unsweetened Applesauce (moisture and tenderness)

2 Tablespoons Cornstarch (for an airy crumb)

Sometimes you just need a slice of comfort, and for me, cornbread always delivers. This version comes out so fluffy, with just the right balance of tender crumb and that golden, slightly crisp edge. I love serving it warm with a drizzle of maple syrup or a pat of vegan butter that melts right in.

It’s also the perfect side to soups, stews, or chili—really anything that calls for a cozy bite of bread. The best part is how quick and easy it is to make, so you can enjoy homemade cornbread even on busy days.

Instructions

Preheat your oven to 375°F (190°C) and place your medium sized cast iron skillet in the oven to heat up.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and cornstarch until evenly combined.

In a separate bowl, mix the plant-based milk and apple cider vinegar, letting it sit for 5 minutes to form a “vegan buttermilk.”

Add the applesauce into the buttermilk mixture and stir to combine.

Pour the wet ingredients into the dry mixture along with the melted vegan butter and gently fold until just combined—be careful not to overmix to avoid toughness.

Carefully remove the hot skillet from the oven and grease it generously with vegan butter.

Pour the batter into the skillet, spreading it evenly.

Bake for 30-40 minutes, or until the top is golden and a toothpick comes out clean.

Let it cool slightly for about 15 minutes to set up before serving.

Tip: the medium sized cast iron skillet I used was the size of a deep cake pan. If you dont have a cast iron skillet you can use a deep cake pan instead.