Moist, buttery and perfectly sweet, this vegan cornbread is a perfect side dish at cookouts, with a bowl of chili, or on its own! It's also super easy to make and can be ready in about 30 minutes.
Preheat the oven to 425°F.
Lightly oil a 10-inch cast iron skillet or a 9 x 9 inch baking dish.
In a small bowl or liquid measuring cup, stir together the milk, oil, maple syrup, and flaxseed.
In a large mixing bowl, stir together the flour, cornmeal, brown sugar, baking powder, and salt.
Use a spoon to form a well in the center of the flour mixture, then pour in the milk mixture.
Stir the ingredients together just until fully blended.
Pour the batter into the prepared baking dish or skillet. Optionally, sprinkle the top of the loaf with 2 tablespoons of brown sugar.
Bake until lightly browned on top and a toothpick inserted into the center comes out clean, about 20 minutes.
Transfer the pan to a cooling rack and allow it to cool for a bit. before slicing and serving.