Skillet Maple Cornbread

Recipe 15 minPreparation Time 60 minCooking Time

Skillet Maple Cornbread

15 minPreparation Time 60 min Cooking Time

About this Recipe

My Aunt Tina is always in charge of the mac and cheese, the baked beans, and the cornbread for any of our family gatherings. This is one of her most famous recipes: Maple Buttermilk Cornbread. And today I’m going to be veganizing that.

The Benefits

Though high in carbs, cornbread is more nutritious than plain white bread. This particular recipe is also dairy-free, so it’s perfect for those with lactose issues.

 Note: You can make the batter up to 2 days in advance and keep covered in the refrigerator until ready to bake.


Serves 8
  • 1½ cups (360 ml) almond milk
  • 2 Tbsp (30 ml) apple cider vinegar
  • 1 cup (125 g) all purpose flour
  • 1 cup (150 g) yellow cornmeal
  • 1⁄2 cup (150 g) maple sugar crystals
  • 2 tsp baking powder
  • Pinch of salt
  • 1⁄2 cup (120 ml) agave syrup
  • 3⁄4 cup (170 g) vegan soy-free butter (such as Earth Balance), melted
  • 1⁄2 cup (38 g) corn kernels
  • Additional vegan butter for garnish


  1. Step 1
    Heat the oven to 350°F/180°C.
  2. Step 2
    Make vegan buttermilk by mixing the almond milk with the vinegar in a bowl and let this sit while you’re mixing all the other ingredients together for the cornbread.
  3. Step 3
    In a large bowl, whisk together the flour, cornmeal, maple sugar crystals, baking powder, and salt. Whisk in the agave syrup and butter until well combined and smooth. Whisk in the vegan buttermilk until smooth. Fold in the corn kernels.
  4. Step 4
    Transfer to a 10-inch cast-iron pan and bake in the oven until golden brown and a cake tester or toothpick inserted into the center of the cornbread comes out clean, about 50 minutes. Serve hot or at room temperature. Cut the cornbread in wedges and garnish with butter.

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About the author

Shenarri Freeman

Shenarri Freeman

Shenarri Freeman is the executive chef of Cadence, a vegan Southern soul food restaurant in New York City’s East Village. A recent graduate of the Institute of Culinary Education, Freeman made it to the 2023 Forbes 30 Under 30 Food & Drink List. She is also a holistic researcher and wellness advocate.
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