Gluten-Free Sweet Cornbread {Dairy-Free Option}

This recipe was so good! I will be making this again, it tasted so much like regular cornbread, had a wonderfully crispy top, and was tender and moist. Definitely make it in a skillet! I used vegan butter and used almond milk to make the buttermilk and it turned out very well.

Replaced sugar with 1/2 stevia 1/2 coconut sugar, and drizzled honey on top once done baking.

I used WAY too much xanthum gum, because I used the bag's instructions for bread instead of what the recipe suggested 😂. Even though the batter turned into more of a dough and was tough to spread into the pan, it turned out surprisingly good! Great flavor, not too sweet, perfect for portability because of the accidental bread-like consistency! No stodginess!

Needed to cook a bit longer to be baked all the way. Great taste and texture.

Want to try

Next time I'll mix the egg part in with the buttermilk and melted butter, and add that to the dry mixture. It clumped up badly when I added the flours to the egg mixture.