Vegan Gluten Free Skillet Cornbread
A golden, moist cornbread with no wheat, dairy or egg, so everyone at the table can have a slice.
- Time35 mins
- LevelEasy
- Costabout £0.24 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Put a 23 cm ovenproof frying pan in the oven to heat for 10 minutes.
10 min - 2
Stir the flaxseed and water together and leave for 5 minutes until thick and gloopy.
5 min - 3
Mix the cornmeal, gluten free flour, baking powder, xanthan gum, salt and sugar in a bowl.
- 4
Add the oat milk, vinegar, flax mix and most of the melted spread. Stir until just smooth.
- 5
Take the hot pan out, add the rest of the spread and swirl. Pour in the batter and level the top.
- 6
Bake for 22 to 25 minutes until golden and firm. Rest for 10 minutes before cutting.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.