Preheat the oven to 350°F. Grease the cast-iron skillet and set aside.
Combine the ground flaxseed meal with the diced green chile, including the liquid from the can. Set aside.
In a small bowl combine soy milk and apple cider vinegar. Set aside for 3 minutes. Stir in grapeseed oil and corn.
In a medium mixing bowl, use a whisk to combine yellow cornmeal, Kamut flour, baking powder, baking soda, sea salt, and turbinado sugar.
Add the liquid ingredients to the dry ingredients, plus the green chili and flaxseed meal mixture. Stir with a spatula until just combined, being careful not to overmix.
Pour the batter into the skillet and even out the top with the spatula. Bake for 30 minutes or until a toothpick comes out clean and the top is just starting to brown.
Let cornbread cool for 20 minutes before serving. Let cool completely on a wire rack before covering with plastic wrap and placing in an airtight container.
Notes
Keep at room temperature for 1 to 2 days, or refrigerated up to 1-week, wrapped in an airtight container.
Freeze for up to 3 months by wrapping cornbread tightly with aluminum foil or plastic freezer wrap, and place in a heavy-duty freezer bag.