Preheat oven to 375 degrees.
Combine water and ground flaxseeds. Set aside for 5 minutes.
In a large cup, combine the almond milk and lemon juice. Set aside for 5 or 6 minutes.
In a small pot or bowl, melt 6 tablespoons of vegan butter (sub for oil).
In a large bowl, mix one cup of cornmeal, flour, along with the other dry ingredients.
In a separate bowl, combine the wet ingredients.
Pour the wet ingredients into the bowl with the dry ingredients and stir until combined well.
Coat muffin tin with oil or spray oil. Fill each muffin tin with the vegan cornbread mixture halfway.Bake for 20-25 minutes or until lightly browned on the edges.
Serve warm with vegan butter or maple syrup.