This golden, sunny-topped cornbread comes together with hearty cornmeal, a flax gel binder, and tangy plant-based buttermilk made from plant milk and apple cider vinegar. That curdled milk mixture reacts beautifully with baking powder to give the crumb a tender lift, while a touch of neutral oil keeps every square moist rather than crumbly. Whisked into an even batter and baked until the top turns deep gold and a toothpick pulls clean, this loaf slices into nine neat squares perfect for pairing with chili, soup, or a smear of jam. It's a satisfying, plant-based bake that works well for a gluten free table, no fuss required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
