This skillet cornbread swirls together toasty cornmeal, warm cinnamon, and pockets of brown sugar for a sweet-savory bake with a gorgeous marbled top. A flax egg and a quick vegan buttermilk (plant-based milk plus a splash of apple cider vinegar) keep the batter rich and tender, while a hot cast iron skillet gives the edges that deep golden, almost crackly crust. The cinnamon-sugar paste gets dragged through the batter in loose swirls right before baking, so every square has streaks of spiced sweetness running through it. It bakes up thick, moist, and golden in about 25 minutes, then rests just long enough to slice into nine warm, craveable squares. Straightforward pantry staples and one skillet make this an easy weeknight bake or a standout side for a holiday table. It's a genuinely solid pick for a wheat free spread, no complicated techniques required.
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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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