This skillet cornbread starts with a quick flax egg and a tangy plant-based buttermilk, giving the batter a tender, moist crumb once it hits the hot cast iron. A ribbon of brown sugar and cinnamon gets swirled through the middle with a few drags of a skewer, so every square has that signature marbled look and a warm, spiced pocket running through it. The edges crisp up golden in the skillet while the center stays soft, and baking powder gives it just enough lift for a light, fluffy texture. It's the kind of cornbread that's great warm from the oven with a pat of vegan butter melting into the top, and it's a solid pick if you're keeping an eye on added salt in your baking. Simple pantry staples, one bowl, one skillet — no fuss, just a cozy, cinnamon-swirled loaf worth making again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →9 servings
Preheat the oven to 400°F (205°C). Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until thickened and gel-like.
In a separate small bowl, stir together the brown sugar, cinnamon, and 1 tbsp melted vegan butter until a thick paste forms. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
