Cornbread with poppy seeds | Challenge 22

Ingredients

• ½ cup (or 70 g) yellow cornmeal, certified gluten-free if necessary
• ½ cup (or 65 g) fine wholemeal pastry flour, or a gluten-free flour blend
• 2 tsp baking powder
• ¼ tsp salt
• 1 tbsp (or 15 g) sugar, optional*
• 1 tbsp ground flaxseed mixed into 2½ tbsp water
• ½ cup (or 120 g) soya milk
• 1 tbsp vegetable oil
• 1 tbsp poppy seeds