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.

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.

tools

cast iron pan

large mixing bowl

medium mixing bowl

measuring cups and spoons

whisk

knife for slicing the cornbread