ingredients
1 cup gluten-free flour
1 cup cornmeal
1/4 cup sugar
1 T baking powder
1/2 t salt
2 egg substitutes (I used Energy Egg Replacer)
1 cup almond or coconut milk
4 T olive or canola oil
directions
Preheat oven to 400 degrees.
Mix dry ingredients together. Mix wet ingredients together and then add the wet to the dry ingredients till moistened.
Bake 20-25 minutes till cornbread has a golden brown and crisp top.
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