Flax Cornbread

Grease a 9″ cake pan, and preheat the oven to 350°F. In a measuring cup, mix together the half-and-half and vinegar.

In a bowl, whisk together the cornmeal, pastry flour, salt, and baking soda.

Add the beaten egg and honey to the half-and-half mixture. Pour the liquids into the dry ingredients. Mix until just combined. Add the corn and flax seeds. Stir until evenly distributed.

Pour into your prepared pan. Bake until a toothpick comes out clean and dry, about 25-28 minutes. Allow to cool before cutting. The longer it sits, the less crumbly it will be. Cover with Saran wrap and it will last for several days.

Inspired by Bob’s Red Mill.