Preheat oven to 375° F. Make your flax egg by combining flax and water. Let sit for at least five minutes before using. Stir together soy milk and apple cider vinegar and let sit for at least 10 minutes before using.
Combine dry ingredients in a medium mixing bowl: flour, cornmeal, sugar, baking powder, baking soda, salt.
Pour all remaining ingredients, except peppers, into dry ingredients. Stir until just combined. Fold in jalapeños and pimentos.
Pour cornbread batter into a well oiled medium cast iron skillet. Baking at 375°F for 25-30 minutes, or until a knife inserted in the center comes out clean.
It's preferable to make cornbread in a preheated cast iron skillet. Place your medium sized cast iron skilled in the oven while it's preheating, then add your batter when the oven is heated. This yields nice and crispy cornbread edges.*Not all white sugar is vegan. If you follow a vegan diet, make sure to choose a white sugar that has vegan on the label.