Golden cornmeal is the star here, whisked with baking powder, baking soda, and a touch of cane sugar for a batter that's thick, hearty, and full of texture. A flax "egg" and tangy, slightly curdled plant-based milk keep everything moist and tender without a trace of dairy or eggs, while melted vegan butter adds richness throughout. The real magic happens in a screaming-hot cast-iron skillet, where that same butter sizzles against the batter's edges to build a deeply golden, crackly crust the moment it hits the oven. Twenty-some minutes later you've got a loaf with crisp, buttery edges and a soft, crumbly center that pulls apart in warm wedges. It's simple, rustic comfort food, best served straight from the skillet while it's still warm. This version is a solid pick if you're keeping wheat off the table but still want that classic skillet-cornbread experience.
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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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