Skillet cornbread from Unbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes (page 241) by Charity Morgan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lolako on November 11, 2025

    Made for LILY dinner. I made this cornbread to make croutons for the caesar salad from Cooking Up a Storm. The croutons were very good, but could spend a little less time in the oven. The cornbread was just okay. It is so hard to find a really good vegan cornbread recipe. I used the avocado oil as suggested. The cornbread was just too greasy. I also used the gluten free flour. I loved the technique of heating the pan first with oil. I wasn't interested in eating the cornbread after taking a slice for croutons, so I froze it and will use for thanksgiving cornbread stuffing. I'm not going to give up on this recipe completely. I will try making with canola oil and regular flour. Maybe this will make a more palatable cornbread.

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