Preheat your oven to 350. Grease your cast-iron skillet really well, and pop it while the oven is still cold. This will preheat the pan and give your cornbread and extra crispy crust. =)

To make the cornbread, mix together the flax meal mixture, sugar, coconut oil together in a large mixing bowl.

In another bowl, whisk together the flour, corn meal, salt, and baking powder until they're all one mixture.

Alternate adding the flour mixture and the rice milk until you have a fairly dense corn bread batter. (If you find it's so thick that it's hard to mix, add a bit more milk).

Remove the preheated skillet from the oven and add the batter. It'll have a nice sizzle when it hits the pan. Spread the mixture evenly and pop it back in the oven. Bake for 30-35 minutes until the edges and the outer parts are a light, golden brown.

Remove from oven and let cool on a wire rack.

Enjoy with soup, chili, or covered in blueberry sauce