Preheat oven to 400 degrees.
Prepare an 8” square or 8” round cake pan with vegetable cooking spray. Then line with parchment and spray the parchment and sides of pan. This provides a very easy release.
In a small saucepan, heat the margarine over low heat until melted. This can also be done in the microwave.
In a large bowl, combine the melted margarine, almond milk and flax mixture with a whisk until well blended. Add the cornmeal, flour, sugar, baking powder and salt. Stir until incorporated.
Spread batter evenly into prepared pan. Smooth the top of the batter.
Bake for 20-25 minutes or until golden brown. A toothpick inserted in the center of the cornbread should come out clean.
Serve with our vegan Agave Butter