This cornbread recipe is light and moist and so, so good. It's vegan, gluten-free, and super delicious with a giant bowl of chili!
1 1/2 teaspoons Ener-G egg replacer whisked together with 2 tablespoons warm water
1/4 cup agave nectar
1/4 cup grapeseed oil
1 cup almond milk
1/2 cup brown rice flour
1/2 cup sorghum flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup cornmeal
Preheat the oven to 425°
Grease an 8 or 9-inch square pan with vegetable or olive oil.
Whisk the egg replacer with the warm water in a small bowl until bubbles form, and the powder completely dissolves.
In a large mixing bowl, combine the agave nectar and oil, and beat until smooth and thick, 1 to 2 minutes. Add the egg replacer mixture and almond milk, and continue to mix until well blended.
Combine the brown rice and sorghum flours, baking powder, salt, and cornmeal in a separate bowl, and stir well together. Add the flour mixture to the liquid and mix just until combined.
Pour into the prepared baking pan and bake until lightly browned on top, 18 to 20 minutes. Cool on a wire rack and serve warm.