A golden, craggy top and a tender, slightly sweet crumb make this skillet cornbread a keeper for any weeknight chili or Sunday side dish spread. The batter comes together fast with a flax-and-water gel standing in for the usual binder, whisked right into the cornmeal and flour base along with a tangy, slightly curdled plant milk mixture that gives the finished loaf its soft, moist texture. Melted vegan butter folded into the batter — plus a swirl of it in the hot cast-iron skillet before baking — helps build that irresistible crisp, buttery edge where the batter meets the pan. Baking it in a preheated skillet is the trick to getting that deep golden crust and tender interior in under 25 minutes. Cut into wedges and served warm straight from the pan, this one delivers all the comfort of classic cornbread without a single egg in sight, making it an easy, reliable pick for an egg free table.
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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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