To start, prepare the flax eggs by combining 2 Tbsp of ground flaxseeds with 5 Tbsp warm water. Stir until combined and place in the fridge for 10-15 minutes to thicken. Next, prepare the buttermilk by combining coconut milk with apple cider vinegar, mix well and let sit on the counter for 5 minutes to curdle.

In the meantime, preheat the oven to 400F and prepare an 8×8 baking dish my lightly coating it with non-stick spray and then lining it with parchment paper. I like to do both methods to ensure nothing sticks.

When ready, add melted vegan butter, coconut milk buttermilk, flax eggs, and cane sugar to a large mixing bowl. Mix with a whisk until ingredients are well incorporated.

Next, add in cornmeal, gluten-free flour blend, baking powder, baking soda, and salt. Mix with a rubber spatula until ingredients are combined.

Pour batter into prepared baking dish and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before removing from baking dish. Slice into pieces and enjoy!

Cornbread is best stored in an airtight container on the counter and enjoyed within 4 days.