This skillet cornbread gets its structure from a flax egg and a quick vegan buttermilk made with plant-based milk and apple cider vinegar, giving it a tender, moist crumb without any eggs or dairy milk in sight. Cornmeal and flour come together with a touch of cane sugar for just the right hint of sweetness, while a cinnamon-brown sugar paste gets swirled through the center in dramatic ribbons. That signature figure-eight swirl technique means every square has its own pattern of caramelized cinnamon running through the golden crumb. Baking it in a hot cast iron skillet gives the edges a deep golden crust while the center stays soft and pillowy. Sliced into nine warm squares, it's the kind of cornbread that disappears fast off the pan. This one's an easy, satisfying addition to a dairy free spread, no special occasion required.
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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.
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