Perfect Vegan Cornbread

I substituted gf flour with a ¼ c of that amount was almond flour. I also sub ½ of the baking soda amount for baking powder. Also, used Aquafaba for the flax egg and whipped those to fold in after all the other ingredients were mixed. Results were a light and fluffy texture.

I used this as a base for cornbread waffles. I added some VioLife vegan cheese, rosemary & black pepper. Also substituted a chia egg for a flax one. Will definitely use this recipe again, without subs.

1.5 flax eggs = 1.5 Tablespoons ground flax meal + 4 Tablespoons water === It was moist and yet, somewhat fluffy. It was a bit sweet, I plan to pull back to 1/4c of sugar. I could only find medium grade ground cornmeal - a little gritty; hope to find fine ground next time. Substituted gluten-free flour. Gonna try using a pre-heated cast iron skillet to bake it in. Overall, it was delicious, though!