I had so much fun making this dish with Genesis. I opened the freezer trying to figure out what to cook and she smelled "cookies" which were actually an open box of Van's gluten-free waffles. So, I said how about sweet cornbread? And the word sweet won her over. I didn't follow a recipe, which I've made a goal lately. Surprisingly, nothing has turn out badly and this one in particular was pretty good. This cornbread was crumble free, egg-less, and the lightest of all gluten free cornbread recipes I've tried.
2 cup cornmeal
1 cup rice flour
1/2 cup sugar
1/2 tsp baking soda
1 tsp baking powder
1/4 or (even less, possibly opt) xantham gum
Pinch of salt
2 Tbsp Ener-G Egg Replacer mixed with 6 Tbsp water (can substitue Egg Replacer with cornstarch)
1 1/2 cup non dairy milk (used vanilla almond, it was all I had)
2/3 cup corn (opt)
1. Preheated oven to 375 degrees
2. Mix all dry ingredient well.
3. Combine the wet ingredients to the dry. Mix well and then add corn.
4. Pour batter into greased pan and cook until toothpick comes out clean in the center.