This golden, tender cornbread comes together with hearty cornmeal, a touch of cane sugar, and a splash of plant-based milk soured with apple cider vinegar for that classic tang. A quick flaxseed gel keeps everything beautifully bound, so each square bakes up moist in the middle with a nicely crisp, golden top. It's an easy one-pan bake — whisk, pour, and bake until a toothpick comes out clean — with no fancy equipment or techniques required. Cut into nine generous squares, it's just as good warm from the oven with a smear of something buttery-tasting as it is the next day alongside a bowl of chili. This one is a solid, reliable pick for a wheat free spread, whether you're serving it for a weeknight dinner or bringing it to a potluck.
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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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