Lemon Chia Cornbread

I picked Lemon Chia Seed Cornmeal Bread after a run; I wanted dinner steady and simple, not a project.

As it warmed, the kitchen smelled like roasted tomato sweetness over a low simmer. I chilled the dough while the oven climbed; patience pays in texture.

I paused once to check color rather than the timer; food tells you more by sight and scent than numbers ever will.

The technique was honest—no shortcut pretending to be a secret.

I burned my tongue on the first test bite—classic impatience but a good sign.

First forkful was warmer and more balanced than the ingredient list implied.

I’d set this next to grilled vegetables and call it dinner without dessert.

I portioned and froze a serving; it thawed cleaner than expected.

I’d add thinly sliced onions and peppers for contrast and a bit of crunch.

If lemon chia seed cornmeal bread recipe brought you here, the short answer is: it’s worth making—with tweaks.

Bottom line: steady, satisfying, and worth repeating with tweaks.