In a small bowl, prepare your flax egg by whisking together 1 tablespoon of ground flaxseed and 3 tablespoons of water. Set it aside to thicken.

Prepare the "buttermilk" by placing 2 teaspoons of apple cider vinegar into a 1 cup measuring cup and then filling the measuring cup the rest of the way with non-dairy milk. Set this aside to curdle a little.

In a mixing bowl, whisk together the dry ingredients, from the flour to the baking soda.

Add in the thickened flax egg, the "buttermilk", the creamed corn and the oil and mix everything until just combined.

Pour the batter into your prepared pie pan and bake the bread for 22-24 minutes or until it starts to turn golden brown on top and a toothpick inserted into the center comes out clean.

Remove the cornbread from the oven and allow it to cool before serving with vegan butter.