This skillet cornbread gets its lift from a flax-and-water gel instead of the usual binder, so every square bakes up moist and tender with no compromise on texture. Yellow cornmeal gives it that classic hearty crumb, while a quick vinegar-and-plant-milk buttermilk adds just the right tang to balance the sweetness. The real showstopper is the ribbon of brown sugar and cinnamon swirled through the center in a marbled pattern, melting into gooey pockets as it bakes. A sizzling pass through a hot cast iron skillet before baking gives the edges that deep-golden, slightly crisp crust everyone fights over. Sliced into nine warm squares, it's cozy enough for a weeknight side and sweet enough to pass as dessert. It's an easy one to add to your egg free baking lineup whenever you want cornbread with a little extra flair.
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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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