This healthy, gluten-free cornbread is the ideal side for your Thanksgiving table! This cornbread is fluffy, moist, and full of flavor. PLEASE NOTE that I can only guarantee results if you use the exact flours I have listed here. If you make substitutions (for example use tapioca starch instead of potato starch), I can't guarantee how it will turn out. I do recommend making this recipe with these exact flours because the result is delicious! :)
In a large bowl, measure out the dry ingredients and whisk together until they're evenly combined.
In a smaller bowl, whisk together eggs, apple cider vinegar, almond milk, and olive oil.
Fold wet ingredients into dry ingredients and whisk together for 1-2 minutes. The batter should be very liquid-y and easy to stir.
Pour the batter into a 9 x 9" square baking pan LINED WITH PARCHMENT PAPER (do not skip the parchment paper).
Bake cornbread in the oven for 25-30 minutes.
Let cool slightly before serving.
Enjoy!
Notes
I think these could be made in a cupcake tray (though I haven't tried it), with cupcake liners and with a reduced baking time (I would try 20 minutes to be safe). If you try this, please let me know how it works out!