Golden squares of toasty coconut cornbread are exactly the kind of side dish that makes a meal feel special without any fuss. Cornmeal and flour build a tender, sturdy crumb, while a quick skillet-toast on the shredded coconut brings out a deep, nutty flavor before it gets folded right into the batter. A flax-and-water gel does the binding work here, and a splash of apple cider vinegar reacts with the batter to keep everything light and lofty as it bakes. The result is a square with crisp, golden edges and a soft, slightly sweet center — great alongside a bowl of chili or eaten on its own with a smear of jam. Since there's no meat, poultry, or fish anywhere in the mix, this one slots easily into a vegetarian spread. It's a simple, crowd-pleasing bake that's worth keeping on repeat.
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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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