The EGG-FREE version:
Gluten-Free, Dairy-Free, Egg-Free Cornbread
1 cup organic stone ground corn meal
3/4 cup garfava flour
1/4 cup arrowroot
2 tablespoons tapioca flour
1 1/2 teaspoons baking powder
1 teaspoon real salt
1 cup non-dairy milk
2 tablespoons oil + 2 for the pan
1 tablespoon apple cider vinegar
1 tablespoon maple syrup or honey
Preheat over to 400 degrees.
While the oven is preheating, pour 2 tablespoons of oil into your iron skillet and place it in the oven. Now mix your batter.
Start with the dry ingredients, mixing them all together in a medium size bowl. Next, add your wet ingredients and stir until you have a lump-free batter. It will be gritty, but should not have lumps. Carefully remove the hot skillet from the oven and add your batter to the oiled skillet. Return the skillet to the 400 degree oven and bake for 18-20 minutes, or until golden brown.
When done, turn the pan out onto a cutting board or plate. Cut and serve.