*I used Pamela’s gluten free flour blend. If you don’t want to use a store bought mix, I would recommend using: 1 cup white rice flour, 1/3 cup potato starch, 3 Tablespoons tapioca starch, and 1 Tablespoon psyllium husk.
**I don’t like my cornbread too much on the sweet side. If you like yours a little sweeter, feel free to add in 2 more Tablespoons of granulated sugar.
***I used Earth Balance vegan butter sticks. It has a lower water content than the tubs do, which makes it preferable for baking.