1cupof Bob's Red Mill Gluten-Free flour (or wheat flour)
2teaspoonsof baking powder
1/2teaspoonof sea salt
1/4teaspoonof chili powder
1Tablespoonof flax meal
1/4cupof maple syrup
1 1/2Tablespoonsof vegan mayo
1/4cupof oil (avocado oil is great, but canola or grape seed oil work too)
1cupof corn kernels (optional)
Preheat oven to 425 degrees. Lightly oil 8'x8' or 9'x9' baking pan with a bit of oil.
In a large mixing bowl, combine dry ingredients, cornmeal through flax meal and stir. In a measuring cup combine the maple syrup, oil, and 1/2 cup water. Add to dry ingredients along with the Vegenaise and remaining water. Stir well to combine.
Pour into prepared pan and bake for 20-30 minutes until golden and knife inserted comes out clean. Let cool for 5 minutes, then transfer to a wire rack and cool for another 10 minutes. Cut into squares and serve. Enjoy with vegan butter (or salted coconut oil)!