Quick and easy moist, homemade vegan gluten-free cornbread that pairs perfectly with your favourite chili, soups, and stews. Make it plain or customize it with your favourite add-ins!
– Prepare flax egg, set aside.– Whisk the gluten-free flour, cornmeal, sugar, baking powder, and salt together.– In a small bowl, whisk the milk, melted butter, vanilla, and flax egg together.
– Add the wet ingredients to the dry ingredients and mix until combined.
– Pour batter into the baking dish. Set aside and let the batter rest for 5 minutes.
– Bake for 25 minutes.
– Remove from oven and place baking dish on a cooling rack. Allow the cornbread to cool in the baking dish for at least 30-minutes. Serve while still warm.