Whispering Canyon wasn't a stop we made this time, their cornbread sure looked good when I read the recipe at Cooking with Mickey. Naturally, I subbed egg replacer for egg, almond milk for dairy milk and Bob's Red Mill GF blend for flour. I used organic sugar and also added a little garlic and onion flake for a bit of a kick of flavor. Baked it all in cast iron. The batter filled my Lodge cornbread pan, and 6" and 8" cast iron frying pans.