Preheat oven to 350 degrees. Line an 8x8-inch pan with parchment paper. Set aside.
In a medium bowl, whisk together the flour, corn meal, flax meal, sugar baking powder, and salt.
Stir in the non-dairy milk and oil until mixed. This will be a very thin batter. If you want this a bit sweeter, you can add some stevia drops to the batter.
**Allow the batter to rest in the bowl for 4-5 minutes until it has thickened. Stir again and pour it into the prepared pan.
Bake for 40 minutes or until a small knife inserted in the center of the cornbread comes out clean.
Allow to cool for about 10 minutes before serving with honey butter. Enjoy!
Honey Butter:
Mix together the Earth Balance Soy Free and the honey until well combined. Top warm cornbread with the honey butter. Store extra honey butter in an airtight container in the fridge.
Notes
*Do not skip the ground flaxseed/flaxmeal, this acts as a binder in this recipe in the absence of eggs and gluten