This skillet cornbread gets its golden crust and tender crumb from a hot cast-iron pan and a thick, well-mixed batter built on cornmeal and all-purpose flour. Ground flaxseed whisked with water stands in for the binding egg would normally provide, while a splash of apple cider vinegar curdles the plant-based milk just enough to add tang and lift. Melted plant-based butter enriches the batter and gets swirled into the skillet itself, so every wedge bakes up with crisp, buttery edges and a moist center. A touch of cane sugar rounds out the cornmeal's natural sweetness without tipping this into dessert territory. Baked hot and fast, it puffs up beautifully and pulls cleanly from the sides of the pan, practically begging to be cut into wedges straight from the skillet. It's a reliable, comforting bread to have in your lactose free rotation, whether it's landing next to a bowl of chili or getting slathered with jam at breakfast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
