Vegan Cornbread

I have finally created a cornbread recipe I like, by combining the best of two vegan cornbread recipes.    It was moist with great texture warm out of the oven. It was basically this vegan-cornbread from healthy family and home combined with the flax seed and water technique from vinogirl's vegan cornbread on food.com

• 6 T water 
• 2 T ground flax seed

1. Boil water in a small saucepan, add ground flax seed, and simmer 3 minutes. Remove from heat.

2. In medium bowl, combine and set aside:

• 2 cups cornmeal (non-GMO)
• 1 cup all-purpose flour
• 1 T aluminum-free baking powder
• 1/2 tsp salt (pink himalayan if you have it)

3. In another bowl, mix together:

• 1.75 cups almond milk
• 2 tsp apple cider vinegar (or lemon juice)
• 1/3 cup coconut oil (melted in the 8x8 pan while the oven is preheating).
• 2 T maple syrup or other sweetener

4. Add the flax seed mixture to the wet ingredients and then mix wet and dry ingredients together. Batter will be thick.

5. Transfer to 8 x 8 inch baking pan that has been slightly oiled from the coconut oil.

6. Bake at 350 degrees for 30-35 minutes.  Cool 10 minutes.