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richard.steele
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Grease a 9" round pan or 8" square pan with nonstick cooking spray, or line a muffin tin.
Preheat your oven to 400°F.
Mill the corn with a medium-fine setting; then mill the wheat at the finest setting. Combine in a medium bowl then add all of the almond milk; stir until combined. Let sit for at least 30 minutes to hydrate; 2 hours will be even better.
Add the remaining ingredients to the bowl and stir until fully combined. Continue stirring for a couple more minutes to help build a little gluten, otherwise the cornbread will be crumbly.
Pour the batter into your prepared pan and bake for 30 minutes or until a toothpick poked in the center of the cornbread comes out clean. The edges and top of the cornbread should have begun to brown. Remove from the oven and let cool 10-15 minutes (shorter for metal pan, longer for glass).
Carefully transfer to a cutting board or platter and serve warm. Leftovers can be covered and reheated in the microwave for 15 seconds.