Golden squares of cornbread get their toasty depth from shredded coconut, pan-toasted until fragrant before it's folded into the batter for pockets of nutty crunch in every bite. The base comes together with cornmeal, a touch of cane sugar, and plant-based milk, brightened with a splash of apple cider vinegar and vanilla for a tender, slightly tangy crumb. Melted coconut oil keeps things moist and rich without any heaviness, and a quick flaxseed gel does the binding work that holds the batter together as it bakes into a golden top with those perfect pulled-away edges. It's straightforward, one-bowl-plus-one-bowl baking — no special equipment, just a skillet for toasting and a square pan for the rest. Warm from the oven with a crackly top and soft center, this is the kind of cornbread that disappears fast off the plate. It's a naturally easy pick for an egg free kitchen, no special handling required beyond the recipe as written.
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Preheat the oven to 400°F (205°C). Lightly grease an 8x8-inch baking pan with coconut oil or line it with parchment paper.
Spread the shredded coconut in a dry skillet over medium heat and cook, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as the coconut can brown quickly. Transfer to a plate and set aside.
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