cornbread (gluten-free)

makes 16 slices in a 8x8/9x9 pan



-preheat the oven to 400ยบ F. mix flax eggs and set aside.
-whisk dry ingredients in a bowl
-mix in flax eggs, milk, syrup, oil, ACV to flour mixture one at a time
-whisk until smooth. be careful not to over-mix; hand whisking is enough for this recipe.
-line a square pan with parchment paper and brush lightly with oil
-bake 45 minutes, or until a toothpick comes out clean. rotate pan halfway through to ensure an even bake.
-serves well when cut into a 4x4 grid

*it can be hard to get the ratio right with gluten free flour. this recipe is written for a 1:1 GF all-purpose substitute. you can also make this recipe by substituting regular AP flour at 1:1 if you don't care about the gluten-free part.
**i find oat milk is typically the best milk stubstitute for baking, but can vouch i've also made this recipe with soy milk a million times and it works well. you can use whatever you want.
***coconut oil is usually my go-to for baking but i've usually used sunflower oil for this recipe to keep things more savory than sweet. just don't use like, olive oil or peanut oil.