Gluten Free Corn Bread

2 cups yellow cornmeal
1 teaspoon salt
1/3 cup maple syrup (sugar optional)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup almond milk
1/2 cup flaxseed gel
1/2 cup creamed corn (optional)
2 tablespoons oil (your choice)

Preheat oven 450 degrees F.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the milk, flaxseed gel, and creamed corn, oil, and maple, whisking together to combine thoroughly. Add the dry ingredients to the milk mixture and stir to combine. If the batter will not pour, add more milk to the batter.

Add oil to your in the hot cast iron skillet or pan. Pour the batter, bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Thank for watching! SUBSCRIBE:

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