This golden, sturdy cornbread bakes up with crisp edges and a tender, moist crumb thanks to a flax gel binder and a quick buttermilk-style tang from plant-based milk and apple cider vinegar. Cornmeal gives it that classic hearty texture while a touch of cane sugar keeps every square just sweet enough to pair with chili, soup, or a smear of jam. Neutral oil keeps things moist without weighing the batter down, so it stays light even as it turns deeply golden on top. Cut into nine generous squares, it's the kind of straightforward, no-fuss bake you'll want in regular rotation. This one is a genuinely solid option if you're keeping things lactose free, no complicated swaps or fuss required to enjoy a warm slice fresh from the oven.
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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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