Vegan Skillet Cornbread

Recipe by Meredith Knowles.

This recipe is from our No Fuss Kitchen: Plant Based Holiday Meals cooking class taught by Meredith Knowles. Meredith says she prefers using the Miyoko’s non-dairy cultured butter. She says “It’s delicious and works to give a buttery flavor and browned edges. If you prefer not to use a butter substitute, you can experiment with chilled coconut oil. Chilling it helps keep it solid, and not mix more in the batter.” 

Prep Time

20 minutes

Cook Time

30 minutes


8 Servings


2 tablespoons butter, vegan (plus 4 tbsp )
3⁄4 cup cornmeal (coarse)
3⁄4 cup cornmeal (fine)
3⁄4 cup flour, all-purpose
1 teaspoon salt
1 teaspoon baking powder
1⁄2 teaspoon baking soda
4 tablespoons aquafaba ((chickpea water))
1⁄3 cup water
1⁄2 cup olive oil
1⁄2 cup nut milk
1⁄2 lemon juice


Place cast iron or 8’’x9’’ pan in the oven and preheat oven to 400°F. Meanwhile, whisk together the dry ingredients: course and fine cornmeal, flour, salt, baking powder and baking soda. Set aside. In a separate bowl whip the aquafaba (water from a can of chickpeas) vigorously until foamy. Add in sugar and 4 Tbsp butter substitute and cream together. Add in olive oil, nut milk and lemon. You may adjust the amount of nut milk needed based on the consistency of your batter. You’ll want it to be a thick cake batter. Remove cast iron or pan from oven, and coat with 2 Tbsp butter substitute, taking care to make sure all interior surfaces are covered. Pour batter into prepared cast iron and bake for 30 minutes, before checking. Bake until lightly browned, and a toothpick comes out clean.