Finding a gluten free cornbread that tasted good had been at the top of my list for awhile now. My cousin sent me her vegan version and I made it into a gluten free version that turned out super yummy.
1 cup corn flour
1 cup gluten free flour blend (non gluten free version substitute with spelt flour)
1/8 c honey
1/4 c coconut sugar
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c unsweetened coconut milk
1/3 oil grape seed oil (can sub with other oil)
2 T flax seed with 6 T hot water (non vegan version substitute with 2 eggs)
Preheat oven to 350. In a large bowl mix the dry ingredients together. In a separate bowl mix milk, oil and flax seed mixture (or eggs) together. Combine wet and dry ingredients together. Mix well then pour into a greased 8×8 or 9×9 pan and cook for 25 minutes. Enjoy!