This golden, thick-crumbed cornbread bakes up in a screaming-hot cast-iron skillet, giving it that irresistible crackly, buttery-edged crust that only comes from a well-seasoned pan. A flax "egg" and a quick vinegar-soured plant milk do the heavy lifting for structure and lift, while yellow cornmeal keeps every bite pleasantly coarse and slightly sweet from a touch of cane sugar. The batter comes together fast in one bowl, then goes straight from stovetop to oven so the edges start sizzling the moment it hits the pan. Twenty minutes later you've got a deeply golden top, tender interior, and pull-away edges that practically beg to be cut into wedges. It's a comforting, no-fuss side that fits easily into a vegetarian spread, whether you're pairing it with a pot of chili or just slathering a wedge with extra butter at the 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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