Use 8×8 inch baking pan
Ingredients
1 ⅓ cups medium grind cornmeal
⅔ cup flour of choice such as GF 1:1 blend, white whole wheat, all-purpose, or oat flour
2 tablespoons nutritional yeast, optional
2 teaspoons baking powder
½ teaspoon baking soda
1 ¼ teaspoons fine sea salt
1 ¼ cups plain, unsweetened non-dairy milk
1 tablespoon apple cider vinegar
3 tablespoons maple syrup
¼ cup plant milk BLENDED TOGETHER with half a medium avocado (in blender)
(Recipe called for 1/3 cup apple sauce, but I had none, so substituted this avo-milk. Worked well!)
Instructions
Preheat oven to 400 degrees F (204 C), and line an 8×8 inch baking pan with parchment (or use a silicone pan).
In a mixing bowl, whisk together the cornmeal, flour, nutritional yeast, baking powder, baking soda, and salt. In a small bowl whisk together the milk, vinegar, maple syrup, and avocado-blend.
Pour wet ingredients into dry, and stir to combine. Pour into prepared pan, and bake for 27 to 29 minutes, or until a toothpick inserted in the center comes out clean.
Allow cornbread to cool in the pan for about 10 minutes, then transfer to a cooling rack for another 15 to 20 minutes before slicing into 16 squares.