This is a rustic cornbread that works best with the coarse ground cornmeal. I also like it better with whole wheat flour.
Enjoy with applesauce for a hearty breakfast, or scoop on some baked beans for a lunchtime menu.
For a more cake-like cornbread we recommend adding 1Tbsp of baking soda to the dry ingredients.
Preheat oven to 424F. Spray one 9″ x 13″ pan with PAM and dust with flour.
Mix dry ingredients together.
In a separate bowl mix the milk and olive oil, into the egg replacer mixture.
Add liquid ingredients to dry. Mix quickly. Pour immediately into the pan. Bake until golden brown, 25-30 minutes.