| 10 | 47 | 136 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 12 min | 35 min | 16 |
| 2 1/2 cup | Cornmeal (yellow) |
| 1 1/4 cup | Wheat flour, whole wheat |
| 1/4 cup | Flaxseeds (ground) |
| 2 cup | Almond milk, unsweetened |
| 1 tsp | Salt |
| 57 gm | Sweetener, syrup, agave |
| 1 tbsp | Baking powder |
| 1/4 tsp | Baking soda |
| 1 tbsp | Apple cider vinegar |
| 1/2 cup | Frozen yellow corn kernels (optional) |
1. Preheat oven to 400° F.
2. Combine dry ingredients (cornmeal, flour, flax, salt, baking powder, and baking soda) in a large mixing bowl.
3. Combine wet ingredients: almond milk, agave, and apple cider vinegar.
4. Mix wet and dry ingredients together.
5. Pour mixture into a parchment-lined baking pan.
6. Bake 400° for 20–35 minutes until slightly golden and edges pull away from the side of the pan.
| Grain | 1.4 |
| Milk Alternative | 0.1 |
