Step 1

Preheat oven to 350°F (177°C)

Step 2

Grease an 8-inch x 8-inch baking dish and set it aside.

Step 3

Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.

Step 4

In a medium bowl, add the gluten-free flour, cornmeal, sugar, baking powder, and salt. Whisk to combine.

Step 5

In a small bowl, whisk the milk, melted butter, vanilla, and flax egg together.

Step 6

Add the wet ingredients to the dry ingredients and mix until combined. If using add-ins, add them in now and stir. Don't overmix.

Step 7

Pour batter into the baking dish. Set aside and let the batter rest for 5 minutes.

Step 8

Bake for 25 minutes.

Step 9

Remove from oven and place baking dish on a cooling rack. Allow the cornbread to cool in the baking dish for at least 30-minutes. Serve while still warm.