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easy skillet cornbread {v+gf}

easy skillet cornbread {v+gf}

easy gluten-free and vegan skillet cornbread

This cornbread is fluffy and moist, with crispy edges and a warm, savory taste. It takes about five minutes to prepare and the rest of the magic happens in the oven. I made it for a vegetarian stuffing and figured I just had to share the recipe. It’s the perfect gluten-free and vegan accompaniment to a holiday feast, warm soup, a hearty salad, chili—or a flavorful alternative to bread for your holiday stuffing.

easy gluten-free and vegan skillet cornbread

This easy vegan and gluten-free skillet cornbread was inspired by this New York Times recipe. I used chickpea brine instead of eggs, but you could use either or. In addition, I used unsweetened, “natural” Coyo coconut yogurt but any unsweetened yogurt will do (Kite Hill also has a great Greek-style almond yogurt). I also used unsweetened almond milk in lieu of regular milk—or any plain, unsweetened plant-milk would work.

easy gluten-free and vegan skillet cornbread
easy gluten-free and vegan skillet cornbread
easy gluten-free and vegan skillet cornbread


cast iron pan

large mixing bowl

medium mixing bowl

measuring cups and spoons


knife for slicing the cornbread

easy gluten-free and vegan skillet cornbread

Easy Skillet Cornbread

vegan, gluten-free, soy-free, nut-free

Serves 8 as a side

Easy Vegan and Gluten-free skillet cornbread

Prep time:

Cook time:

  • 1 cup stone ground cornmeal
  • 1/2 cup gluten-free all-purpose flour (I used King Arthur)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 6 tablespoons chickpea brine or 2 eggs
  • 1 cup plain, unsweetened non-dairy yogurt
  • 1/2 cup plain, unsweetened almond milk or unsweetened plant-milk of choice
  • 1 tablespoon honey
  • 3 tablespoons Miyokos butter or butter of choice

  1. Preheat the oven to 400 F and place the cast iron pan inside.
  2. Combine the cornmeal, gluten-free flour, baking powder, baking soda and sea salt in a large mixing bowl. In a separate bowl, whisk together the chickpea brine, yogurt, almond milk and honey. Combine the wet and dry ingredients, being careful not to over-work the batter together.
  3. Once the oven is preheated, remove the cast iron pan and add the butter to the hot pan, swirling it around up the sides, until it melts. Once the butter has melted, stir it into the batter.
  4. Transfer the batter into the cast iron pan and cook for about 20-25 minutes or until the top of the cornbread is golden and the edges are crispy. Test for doneness by sticking a toothpick through the center of the cornbread. If it comes out clean, it's ready.
  5. Allow the cornbread to cool in the pan for about 5-10 minutes before slicing and serving.
cornbread stuffing {v+gf}

cornbread stuffing {v+gf}

meal plan, 11.14.18

meal plan, 11.14.18