This recipe was adapted from one I googled when I had the whim to make cornbread. The consistency is more of a spoonbread, fluffy and moist, so although it wasn't what I was looking for at the time it is something I enjoyed and will make again.
Set oven for 425F.
Bring 6 Tb water to a boil in a small pan. Add 2 Tb flaxseed. I used the flax with added blueberry from Trader Joe's. That added a color element to the finished product but didn't add any taste. I'd kind of been hoping for a hint of blueberry. If color is important to you, you'll want to try something else.
Lower heat, continue to cook, stirring occasionally until thickened, about three minutes. Set aside.
1 C gf flour mix I used Bob's Red Mill mixed with a little Soyquick; it was what was on hand.
1 C cornmeal
1/4 C sugar
4 tsp baking powder
3/4 tsp finely ground sea salt
To dry mixture add:
1 C non dairy milk I used almond, our preferred milk.
1/4 cup oil I used corn, again because it was what was on hand.
3/4 to 1 C frozen corn kernels
Coat cast iron pan with vegetable spray, turn batter into pan, cook for about 25 minutes then set out to cool.
The texture is a little grittier than I personally care for but the consistency is perfect for spoonbread. So nice and tasty with a little Earth Balance. Next time out I'm going to add some onions.