A flax egg and a quick plant-based buttermilk come together with golden cornmeal for a skillet cornbread that's rich, moist, and just sweet enough. The real showstopper is the ribbon of brown sugar and cinnamon swirled through the center with a few simple knife strokes, so every square gets that warm, streaked pattern running through it. Melted vegan butter goes into both the batter and the hot cast iron skillet, giving the edges a deep golden crust while the center stays soft and tender. It bakes up fast, rests for just five minutes, and slices into nine squares that are perfect warm with a pat of butter or a drizzle of maple syrup. This one's a genuinely solid pick for a gluten free table, no fuss required to enjoy a slice fresh from the skillet.
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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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