Servings: Makes 12 servings

6 tablespoons water 6 tablespoons water
1/4 cup applesauce ¼ cup applesauce
1 1/2 cups unsweetened, plain nondairy milk 1 ½ cups unsweetened, plain nondairy milk
2 teaspoons vinegar 2 teaspoons vinegar
 
2 tablespoons ground flaxseed 2 tablespoons ground flaxseed
1 1/2 cups cornmeal 1 ½ cups cornmeal
1/2 cup whole wheat flour ½ cup whole wheat flour
2 teaspoons baking powder 2 teaspoons baking powder
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon baking soda ½ teaspoon baking soda
1/4 cup sugar ¼ cup sugar

Heat oven to 450ºF. degrees.
To make buttermilk, in a liquid measuring cup, mix soy milk and vinegar. Set aside to thicken.
In a medium-size mixing bowl, combine cornmeal, flour, ground flax, baking powder, salt, and baking soda.
Add all the wet ingredients, i.e. the applesauce, and vegan buttermilk. Beat all the ingredients together vigorously for 30 seconds.
Let mixture sit for 5 to 10 minutes to give flax a chance to thicken.
Pour batter into a silicone 9-inch pan, or 8x8 square pan.
Bake 20 to 25 minutes, until golden brown. Serve warm