Vegan non-gluten cornbread

1 cup cornmeal 1 cup flour 1 tbsp baking powder 1 teaspoon salt 1 cup milk 1 egg

Now for the substitutions, for the milk use almond or oat milk unsweetened for the egg use 1 tbsp flax seed and quarter cup water and blend or emulsify the seed in blender

Normally eggs are slightly beat in cornbread recipes often buttermilk is used to help it rise. However the flaxseed emotion is what it is and I added a teaspoon of vinegar to the mix

Combine all dry ingredients salt flowers baking powder and in this case I used rice flour. In addition I tripled the recipe and change proportions of flour to two and a half cups cornmeal 3 and 1/2 cups rice flour

After the flaxseed is emulsified add the balance of milk and vinegar

because I'm using this cornbread as stuffing I did not include sugar but normally there is a quarter cup per basic recipe

Preheat oven to 400 grease a 16 inch pan for the big recipe in an 8 inch pan 4 minimum recipe and turn batter and bake for 25 minutes