Allergen-free Cornbread and Wild Mushroom Stuffing
 

by aletha

Cooking cornbread in a hot cast iron skillet gives it that coveted crust on the outside. This cornbread tastes just like my Southern grandmothers', but it's vegan, allergen-free, and gluten-free! Make it for the holidays, or any old time!

2/3 cup white rice flour (I use Bob's Red Mill)
1/3 cup tapioca flour (I use Ener-G)
3/4 cup yellow cornmeal
1/4 tsp. kosher salt
2 tsp. aluminum-free baking powder
3/4 tsp. baking soda
1 3/4 cups oat milk * or rice milk

2 Tbsp. lemon juice
2 tsp. honey
3 tsp. Ener-G egg replacer mixed with 4 Tbsp. oat milk * or rice milk
1/4 cup canola oil

Preheat oven to 400 degrees. Preheat the pan, this will give you a nice crust. I use the traditional 10-inch cast iron skillet but you may also use a similarly sized baking pan. Combine flours, cornmeal, salt, baking powder, and baking soda. Combine oat milk, lemon juice, honey, and egg replacer. Whisk well. Add to flour mixture. Add canola oil. Beat until smooth. Remove hot pan from oven and quickly spray with canola oil spray or other oil of choice. Pour in batter and set pan in center of oven. Bake 25-30 minutes at 400 degrees, then turn heat down to 300 degrees and bake another 10 minutes or so until set in the center. Remove from oven. Let cool about 15 minutes before slicing into squares or pie-shaped wedges. Serves 8.