Lactose Free Vegan Cinnamon Swirl Cornbread

Total time45 min

Prep time15 min

Cook time25 min

Lactose Free Vegan Cinnamon Swirl Cornbread

This skillet cornbread bakes up with a golden, craggy top and a swirl of cinnamon-brown sugar running through every slice. A flaxseed gel and plant-based milk, soured slightly with apple cider vinegar, give the batter that classic tender, slightly tangy cornbread crumb without any eggs or traditional buttermilk in sight. Cornmeal keeps the base hearty and a little gritty in the best way, while the sugar-cinnamon paste gets dragged through the batter in swirls so you get a ribbon of spiced sweetness in every bite, not just on top. Baking it in a hot skillet gives the edges that deep golden, almost crackly crust that makes cast iron cornbread worth the extra step. It's a cozy, make-it-again kind of bake — great warm out of the oven with a smear of jam, and a genuinely solid pick for a lactose free table.

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Ingredients

9 servings

For the flax egg

For the cinnamon swirl

3 tbsp packed brown sugar
1 ½ tsp ground cinnamon
1 tbsp vegan butter, melted

For the batter

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup organic cane sugar
1 tbsp baking powder
½ tsp salt
1 cup plant-based milk
1 tbsp apple cider vinegar
⅓ cup vegan butter, melted

For the skillet

2 tbsp vegan butter

Instructions

1
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.
2
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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