A flax egg and a quick buttermilk-style soak of plant-based milk and apple cider vinegar give this skillet cornbread its tender, moist crumb, while cornmeal and flour whisked together build a hearty, rustic base. The batter goes straight into a sizzling cast-iron skillet coated in melted vegan butter, so the edges crisp up golden while the center stays soft and cake-like. Baked hot and fast, it comes out with that classic pulled-away-from-the-pan edge and a clean toothpick every time. Sliced into wedges straight from the skillet, it's rustic, buttery-tasting comfort food perfect alongside chili or a bowl of beans. This one fits neatly into an added sugar free spread, making it an easy go-to whenever you want cornbread without any 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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