Preheat oven to 375 F.
In a bowl, combine the cornmeal, whole wheat flour, and baking powder. Stir until evenly mixed.
In a small bowl, combine ground flax and water. Set aside to let it thicken.
Remove the pits from the dates. Add to a blender with ¼ cup hot water and soy milk. Blend until smooth.
Add the flax and date mixture to the bowl with the flour. Mix with a spoon until well combined.
Lightly coat an 8 x 8 pan with a small amount of oil, such as avocado oil. A glass pan is preferable. Pour the batter into the pan and spread until evenly distributed.
Cook the cornbread for 25-35 minutes. Allow to cool and then enjoy!