Blue Ribbon Vegan Cornbread?

No, really--it's actually pretty damn good! I made this with a pot of vegan chili with a few adjustments, namely: substituted some grade B maple syrup for some of the sugar, used olive oil instead of canola oil, and added a Tbsp or so of pre-made salsa. The recipe as I freestyled it below, though all credit goes to young Dana Sly.

Surprisingly Good Vegan Cornbread

2 tablespoons ground flax seeds
6 tablespoons water
1 cup all-purpose flour
1 cup cornmeal
1/8 cup sugar
2 Tbsp Grade B maple syrup
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup soymilk
1/4 cup olive oil
1 Tbsp salsa

1. Preheat oven to 425°F
2. Oil an 8-inch-square baking dish.
3. Bring the water to a boil in a small saucepan.
4. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
5. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
6. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
7. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Cool until warm and serve!