This golden, crackly-topped cornbread comes together with a satisfying mix of cornmeal and flour for that classic hearty crumb, sweetened just enough with organic cane sugar to balance the savory edges. A quick flaxseed gel keeps everything bound together while a splash of apple cider vinegar and plant-based milk creates the tang and tenderness that makes cornbread so craveable. Neutral oil keeps the texture moist without weighing it down, so every square bakes up light in the center with those irresistible golden edges. It slices clean into nine squares, perfect alongside a bowl of chili or slathered with a pat of something sweet. This one is a genuinely solid pick for a vegetarian table, no fuss, no shortcuts on flavor, just a comforting classic done right.
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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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