Cilantro Smoked Chili Cornbread

Preheat oven to 350°F. Combine dry ingredients (all purpose gluten free baking flour, cornmeal, sea salt, baking powder, coconut sugar) into a large mixing bowl, except for baking soda. In a medium bowl, combine almond milk and apple cider vinegar and let curdle for five minutes. In a small bowl, mix ground flax meal and water to form a "flax egg" and let sit for 10 minutes. While waiting, melt ghee or coconut oil (1/3 cup). Add baking soda to the almond milk mixture, then add the melted ghee/coconut oil and the flax egg. Combine the wet mixture with the dry and slowly stir until it forms a runny batter. Grease a skillet and pour the batter into the pan. Top with cilantro and chili flakes. Bake for 25-30 minutes until golden brown on top. Remove the pan from the oven and top with the extra remaining ghee or oil (1 tablespoon). Bake again for another 5 minutes. A toothpick should come out clean when poked in the middle. Let cool, then cut and serve!