This cornbread can be made different ways depending on what you can and can not eat. It is sugar free and gluten free but you can make it egg free and / or dairy free. No matter what combination you do this is the best cornbread I have ever had. And if it doesn't need to be gluten free for you, substitute 3/4 cup of white flour and 1/4 cup of whole wheat flour for the gluten free flour and leave the xanthan gum out.
If you use a commercial Gluten Free Flour mix check if they have already added xanthan gum and/or baking powder. If so, leave it out. I always have my own mix on hand. In a large container mix 2 cups of brown rice flour, 2/3 cup of potato starch (potato flour is NOT the same) and 1/3 cup of tapioca starch (also called tapioca flour). If you can't tolerate tapioca you can substitute this with millet flour.
This cornbread keeps for a couple of days in the fridge. Heat it up slightly either in the oven or the microwave. It also freezes really well.
1 cup Gluten Free Flour, see note above.
1 cup Coarse Cornmeal (also called polenta or corn grits)
1/2 tsp Xanthan Gum
1 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
1 heaped tbs Ground Flax Seeds (also called Flax Meal)
1/4 cup Honey, Agave or Maple Syrup
1 cup Apple Sauce or Yoghurt
2 Eggs or 1/4 cup Apple Sauce or 2 tbs Ground Flax Seeds mixed with 2/3 cup Boiling Water, cooled down
2 tbs Butter, I use Earth Balance Vegan Butter
1/4 cup Water
Preheat your oven to 190C / 375F.
Lightly grease a 8"x8" pan.
In a large bowl sieve the gluten free flour, cornmeal, xanthan gum, salt, baking powder, baking soda and ground flax seeds together. In another bowl mix the honey, apple sauce, eggs, butter and water. You will still be able to see little bits of butter.
Add the wet ingredients to the dry ingredients and mix till well incorporated. Transfer to the greased pan and smooth the top.
Bake for 20-25 minutes until cooked. Test this by pressing on the top. It shouldn't feel too springy which means it's still wet inside. Let cool on a wire rack.