Here is a cornbread recipe that tastes delicious and yet has several replacements. Don’t be scared! It’s easy. I usually serve it with my mom’s chili.
Golden Sweet Cornbread
1 c. brown rice flour (if you don’t need to be gluten free, just use regular all-purpose flour)
1/4 tsp xanthan gum (essential if making this gluten free- prevents crumbling)
1 c. yellow cornmeal
2/3 c. sugar (just regular, white granulated sugar. I recently tried it with just 1/3 c. sugar and thought it was even better.)
1 tsp salt
3 1/2 tsp baking powder
1 flax egg (mix 1 T. golden flax seed with 3 T. water and let sit for 5-10 minutes- or you can just use one regular egg)
1 c. milk (I usually use original coconut milk from the carton. You could also use almond milk, soy milk, etc. or just regular milk.)
1/3 c. oil (I usually use canola or vegetable but you can use something fancier if you want.)
Make the flax egg and set aside for 5-10 minutes). Mix dry ingredients together in a bowl. Add the wet ingredients including the flax egg. Stir well. Bake in a greased 8×8 pan at 400 degrees for 20-25 minutes. It is finished when a toothpick comes out clean or when you tap the top and it doesn’t leave an imprint. It should spring back to the touch.