This golden, tender cornbread comes together with hearty cornmeal, a touch of cane sugar, and plant-based milk tangy with a splash of apple cider vinegar for that classic slightly-curdled texture that gives baked goods their lift. Ground flaxseed whisked into a gel adds structure and richness, while neutral oil keeps every square moist without ever feeling greasy. The batter bakes up into a golden, crackly top with a soft, spoonable crumb underneath — exactly what cornbread should be. Cut into nine squares, it's perfect alongside a bowl of chili or slathered with your favorite spread. This one's a genuinely solid pick for a dairy free table, no fuss involved. Simple pantry staples and a straightforward mixing method make it easy enough for a weeknight side dish or a weekend baking project.
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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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