Preheat the oven to 350F and line a 9 x 13″ baking dish with parchment paper. To get the parchment paper to stick to the bottom, lightly spray with oil, then press the parchment into the dish.
Make the flax eggs. Whisk two tablespoons of ground flax with 6 tablespoons water and set aside to thicken. Make buttermilk by adding a tablespoon of vinegar to the milk. Set aside for 5 minutes.
Add flour, cornmeal, coconut sugar, baking powder, soda and salt to a large bowl and whisk to combine. In the same bowl add the applesauce, maple syrup, flax eggs and buttermilk mixture. Whisk to thoroughly combine and no floury bits remain.
Pour the cornbread batter into the prepared pan and then allow to rest for 30 minutes before baking.*
Bake for 40-45 minutes or until the cornbread springs back when pressed lightly in the center. Gluten free baked goods usually need to cook longer than recipes made with wheat flour to avoid the gummy texture common in gluten free baked goods. So, when this cornbread appears to be baked through, I give it another 3-5 minutes in the oven.
Allow cornbread to cool on a wire rack for at least 20 minutes, and then cut and enjoy! I really like this with a little maple syrup poured on top. This cornbread will keep in a covered container for 1-2 days on the counter and up to 4 days in the fridge.
*Don't skip this step if you want light and fluffy cornbread. See information in the narrative about why the 30 minute rest is a game changer.