Preheat oven to 425F. If you’re using an 8” cast iron skillet, place it in the oven while it is preheating. This will help give your cornbread a nice crust. Otherwise, spray an 8” round or square baking dish with cooking spray. If using the cast iron skillet you will spray it later.

Add flaxseed and water to a small microwave-safe bowl and stir. Microwave on high for one minute. Set aside.

In a medium bowl, whisk together the white whole wheat flour, cornmeal, sugar, baking powder, and salt until well-combined.

Add the flaxseed mixture, non-dairy milk, and oil to the flour mixture. Stir until just until smooth.

Carefully remove cast iron skillet from the oven and spray inside with oil. Pour the batter into the skillet or baking pan and smooth out so it’s level. Bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean.

Cool for at least 20 minutes then cut into pieces and serve.