This skillet cornbread bakes up golden and craggy-edged, with a hearty cornmeal crunch balanced against a tender, cake-like crumb underneath. A flax egg and a quick buttermilk-style soak of plant-based milk and apple cider vinegar give the batter lift and richness, while a touch of cane sugar rounds out the corn flavor without tipping it into dessert territory. Pouring the batter into a screaming-hot, butter-coated cast-iron skillet is what gives you that irresistible crisp, browned bottom crust once it's flipped out or sliced into wedges. It's the kind of low-effort, high-reward bake that goes with chili, soup, or just a smear of something sweet, and it holds up beautifully on an added salt free table. Straight from the oven with a few minutes to rest in the pan, it's ready to cut and serve with almost no fuss.
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Preheat the oven to 425°F (220°C). In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined, then set aside for 5 minutes until thickened and gel-like.
Stir the apple cider vinegar into the plant-based milk and set aside for 2 minutes until slightly curdled.
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