Gluten-free Cornbread (with vegan, dairy-free, whole wheat, all-purpose flour options)

milk of choice, room temperature or warm (this is important so that the coconut oil doesn't harden once added)1

apple cider vinegar or lemon juice (You can use store-bought buttermilk in place of the milk + vinegar mixture.)

refined coconut oil, melted and still warm2

raw or granulated sugar

large egg (50 grams, out of shell) or for vegan, use 1 chia egg

vanilla extract

medium grind gluten-free cornmeal (non-GF cornmeal works, too, for a non-GF version)

Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for a gluten-free version or 1 1/3 cups (167 grams) all-purpose flour or 1 1/3 cups (167 grams) white whole wheat flour for a non-GF version

salt

baking powder

baking soda