This skillet cornbread comes together with a thick, hearty batter built from stone-ground cornmeal, a touch of cane sugar, and a flax "egg" that binds everything into a tender crumb. The plant-based milk gets a splash of apple cider vinegar to mimic that classic tangy buttermilk lift, giving the finished loaf real depth and a soft, moist interior. Melted vegan butter goes both into the batter and into the sizzling cast-iron pan itself, so the edges crisp up golden and slightly crackly while the center stays pillowy. Baked hot and fast at 425°F, it puffs up beautifully and pulls away from the sides of the skillet right as it finishes, which is exactly the sign you want before you dig in. Serve it straight from the pan in warm wedges — it's a simple, comforting side that fits neatly into a dairy free spread 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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