This golden-topped cornbread comes together with a hearty mix of cornmeal and flour, sweetened just enough with organic cane sugar to balance its rustic, toasty flavor. A quick flaxseed gel does the binding work here, while a splash of apple cider vinegar curdles the plant-based milk into a buttermilk-style tang that keeps the crumb moist and tender. Neutral oil folds into the batter for richness, and baking powder gives it that classic lift, so every square bakes up fluffy with a crisp, golden edge. It's straightforward to whip up in one pan, sliced into nine neat squares perfect for serving alongside soup, chili, or a weeknight dinner. This version is a solid pick for anyone watching their sodium intake, letting the natural sweetness of the corn and a touch of sugar do the flavor work instead of a heavy hand with the shaker.
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Learn more →9 servings
Preheat the oven to 400°F (205°C). Lightly grease an 8x8-inch baking pan.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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