This skillet cornbread has that perfect balance of a crisp, golden crust and a tender, slightly sweet crumb, thanks to a hot cast-iron pan doing all the work. Cornmeal is the real star here, giving every bite its signature texture and toasty flavor, while a flax "egg" and a quick curdled milk mixture keep things moist without any eggs or dairy in the mix. A touch of cane sugar rounds out the batter just enough to balance the savory notes, so it works equally well alongside a bowl of chili or slathered with jam at breakfast. The whole thing comes together in one bowl and bakes up fast, with those crackly, browned edges pulling away from the skillet exactly the way good cornbread should. It's a comforting, straightforward bake that fits nicely into a gluten free spread, whether you're serving it for a weeknight dinner or a holiday 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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