We love chili. Though we have chili a little different than most because we can’t do tomatoes, we still love chili. What’s chili without cornbread though?!? This was taken and adapted from one of my favorite blogs to be free of eggs and dairy. Super yummy.
If you don’t like the flax meal, you can use egg replacer for 4 eggs. Both work fine – we just like the flax meal for the health benefits and it’s a bit easier to use. Yum!
2 1/2 c cornmeal
1 c rice flour
1/2 c tapioca flour
1T + 2 t baking powder
2 T sugar
1 1/2 t salt
4 T Flax meal mixed with 1/2 c hot water
6 T oil
2 c non dairy milk (we use original Almond)
Mix dry ingredients, then whisk in wet ingredients. Bake about 25 minutes in a well greased 9×13 pan, at 425°F