This golden, slightly sweet cornbread comes together with a hearty mix of cornmeal and flour, plus a tangy plant-based buttermilk made from curdled milk and apple cider vinegar for extra lift. Ground flaxseed whisked into a gel gives the batter the binding power it needs, so everything holds together into a thick, pourable mix that bakes up tender in the middle with a beautifully golden top. A splash of neutral oil keeps the crumb moist without any heaviness, and baking powder ensures a good rise square by square. Cut into nine generous pieces, it's got that classic crackly edge and soft center you want from a good pan of cornbread. Whether you're serving it alongside chili or slathering a square with jam, it's a reliable, satisfying bake — and a great pick for an egg free table.
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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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