Vegan Cinnamon Swirl Cornbread

Total time45 min

Prep time15 min

Cook time25 min

4.7

(30)

Cornbread gets a serious glow-up here, with a ribbon of brown sugar and cinnamon paste swirled right through the center of a golden, skillet-baked loaf. The whole thing comes together without a single animal product — a flax egg stands in for the real thing, apple cider vinegar stirred into plant-based milk creates a quick vegan buttermilk, and melted vegan butter keeps every bite tender and rich. These aren't workarounds; they're techniques that genuinely deliver a moist, fluffy crumb with crispy, caramelized edges from the cast iron. The swirl itself is a thick paste of packed brown sugar, cinnamon, and melted vegan butter, layered into the batter and dragged into a figure-eight pattern so every slice gets that gorgeous, gooey streak. Baked at 400°F until the edges pull away from the skillet and the top turns lightly golden, it smells absolutely incredible coming out of the oven. The recipe makes 9 squares, so it's just the right size for a weekend brunch spread or a cozy weeknight treat alongside a bowl of chili. Serve it warm straight from the skillet and watch it disappear fast.

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Ingredients

9 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

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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