Vegetarian Vegan Cinnamon Swirl Cornbread

Total time45 min

Prep time15 min

Cook time25 min

Vegetarian Vegan Cinnamon Swirl Cornbread

This skillet cornbread bakes up golden and rustic, with a swirl of cinnamon and brown sugar rippled through every slice for a streusel-like bite. Cornmeal gives it that classic hearty crumb, while a quick flax-and-water mixture keeps the batter binding together beautifully without any eggs. A splash of apple cider vinegar in the plant-based milk mimics old-school buttermilk tang, giving the crumb a light, tender lift. Baked in a hot cast iron skillet, the edges turn deep golden and crisp while the center stays soft and pillowy. It's an easy one to pull together for brunch or alongside a bowl of chili, and it fits neatly into a vegetarian spread without any fuss.

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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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