A gluten-free cornbread recipe that is both moist and slightly sweet. Made dairy-free as well this simple recipe comes together in one bowl in under 5 minutes or prep time. Then pop it in the oven for an easy side to ribs, seafood, soups and stews.
Preheat oven to 425F. Spray or grease an 8" X 8" baking dish and set aside.
In a large bowl whisk one large egg, add in the almond milk and melted shortening and mix.
Place a large wire sieve over the bowl and add the gluten-free flour, cornmeal, baking powder and salt. Use a spoon to mix the dry ingredients through the sieve into the wet ingredients below.
Remove the sieve once emptied and then mix the dry ingredients into the wet ingredients.
Pour the gluten-free cornbread mix into the prepared baking dish and spread it out evenly with the back of a spoon or spatula. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the centre comes out clean.
Remove from the oven and let rest 5 minutes before slicing into 9 equal pieces. Serve warm.