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First, preheat your oven to 375F. Mix 2 tbsp of Ground Flax with 6 tbsp of Water in a small bowl, then set aside to let thicken. Add the Apple Cider Vinegar to the Soy Milk in a separate bowl, then set aside to let 'curdle.'
Rinse and drain the canned White Beans, then add 1 cup of them to a blender with 2 tbsp of Water. Pour in the curdled Soy Milk, thickened Flax 'egg', and Maple Syrup. Blend for 30-60 seconds, until smooth.
Add the Cornmeal, Flour Blend, Baking Powder, Baking Soda, Salt, and Turmeric to the blender; process until smooth.
Use a spatula to evenly spread the batter around a greased or lined 9×9' baking pan, and place in the oven for 27 – 30 minutes. Let cool at least 10 minutes before slicing, and store any leftovers in an airtight container at room temperature for up to 7 days.