Being from the south I grew up with cornbread. We weren’t a big bread eating family like some but we did love cornbread. Gluten free and vegan recipes can be a bit gummy but I like the version I came up with. I basically have adapted the Bob’s Redmill recipe on the back of the Gluten-free Cornbread package to vegan. I’ve tried it using various vegan subs but so far I like this one best and my non vegan gluten free friend liked it as well so that’s saying something. This a bit cake-ier than traditional cornbread but I’m good with that. If cooking for 2 just cut the recipe in half and use a smaller pan. I have limited freezer space if at all so making smaller batches is better for me but it does freeze well if you have the space.
1 pk Bob’s Redmill Gluten free cornbread mix
1.5 cups non-dairy milk- I have switched to Flax milk, love almond milk but trying to be more environmentally conscious.
2 egg equivalent sub. I used follow your heart for this. Follow directions on package
1/2 cup melted butter sub- earth balance or your favorite should work just fine
1/2 cup water to adjust consistency. You may not need it if you are at lower altitudes
1. Preheat oven to 375 degrees. Grease a 9×9 pan. If using a silicon pan you don’t have to grease it.
2. Pour cornbread flour into a bowl. Add all ingredients and mix well. If you need to add water to adjust consistency this is the time to do it. You want it like a thicker cake batter.
3. Pour batter into baking pan. Bake on center rack until golden, about 30 minutes or until a knife comes out clean when inserted into the center.