Preheat the oven to 350°F. Line an 8-by-8-inch baking dish with parchment paper.
In a small bowl, prepare the flax eggs by whisking together the ground flax and water. Set aside for at least 10 minutes.
In a separate small bowl, combine the coconut milk and vinegar. Whisk and set aside.
In a large bowl or stand mixer, mix the cornmeal, almond flour, coconut sugar, baking powder, baking soda, and salt. Stir to combine. To the bowl with the coconut milk and vinegar, add the flax eggs, coconut oil, and maple syrup. Whisk until creamy.
Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Transfer the batter to the baking dish.
Bake for 27 to 30 minutes or until golden brown and toothpick inserted in its center comes out clean. Allow the cornbread to completely cool in the baking dish for at least 1 hour.