Golden and hearty, this cornbread bakes up with a tender, slightly crumbly interior and a beautifully golden top, thanks to a simple batter of cornmeal, flour, and a flax-and-water gel that binds everything together. A splash of apple cider vinegar curdles the plant-based milk just enough to mimic buttermilk's tang, giving the crumb extra lift and richness. Neutral oil keeps every square moist without weighing it down, and baking powder ensures a good rise so it comes out of the oven puffed and inviting. Cut into nine generous squares, it's the kind of side that disappears fast next to a bowl of chili or a plate of greens. This version fits neatly into an added sugar free kitchen, so you can enjoy that classic cornbread flavor without any of the usual concerns. It's simple, satisfying, and easy to make again and again.
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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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