1 cup whole grain, stone ground corn meal

1 cup all-purpose flour

1 1/3 cup macadamia milk (I use unsweetened but sweetened can be used as well)

1/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp milled flax

10 tbsp water

1/2 cup water

1/4 cup vegan butter, melted

Spray 8x 8 baking pan with avocado oil or alternate non-stick spray. Set aside. Preheat oven at 375 degrees.

Combine 1/2 cup water and milled flax seed. Mix well and set aside. This is your egg replacement.

Combine macadamia milk with corn meal. Mix until smooth and set aside for 10 minutes.

Combine flour, sugar, salt, baking powder, and baking soda until well mixed. Add butter, egg replacement. Mix well and pour into baking dish. Bake at 375 for 25-30 minutes.

Serve with plant-based buttery spread!

Sweet & Savory Alternative

Instead of using 1 1/3 milk,

Try 1/2 cup milk with 1/2 cup pineapple juice, add pineapple chunks and jalapenos to batter.