Preheat the oven to 350 degrees Fahrenheit.  Spritz two ramekins, small muffin tins or small oven-safe dishes with your favorite non-stick cooking spray.

Make the flax egg by combining the water and flax in a small bowl.  Allow it to set and become a more gel-like mixture as you get the other ingredients ready.

Combine the lemon juice and almond milk in another small bowl and allow to turn into “buttermilk.”  Once the milk is curdled, add the baking soda and stir.

In a small mixing bowl, combine the sugar and the melted butter.  Stir to combine. Next, add the flax egg and thoroughly combine. Then, add the buttermilk mixture and the yogurt or applesauce and mix completely.

Add the dash of salt, cornmeal, and flour of choice.  Stir until just combined, the batter will still be a little lumpy.

Divide the batter into the prepared baking dishes.

Bake at 350 degrees Fahrenheit for 25-30 minutes and enjoy!  We love pairing this cornbread with our Slow Cooker Green Chile.