Step 1

Preheat your oven to 400 degrees F (204 C), line an 8x8-inch metal baking dish with parchment paper, and set aside.

Step 2

To a medium mixing bowl, add the dairy-free milk, avocado oil (or melted butter), honey (or cane sugar), egg, and cornmeal. Whisk together until smooth. Let this mixture sit for 10 minutes — this helps to soften the cornmeal!

Step 3

After the 10 minutes is up, add the gluten-free flour blend, baking powder, and sea salt. Whisk until smooth. Pour the batter into the prepared baking pan and shake gently to distribute to the edges and/or smooth out the top with a rubber spatula. Bake for 28-32 minutes, until the center springs back when touched.

Step 4

Let cool for 10 minutes in the pan before transferring to a cooling rack and letting cool for at least another 10 minutes. You can enjoy it warm, but for best texture, let cool fully before cutting.

Step 5

Best enjoyed the first day, but leftovers can be cooled fully then kept in an airtight container at room temperature for 2-3 days, in the refrigerator for 3-4 days, or in the freezer for 1 month (or longer). Defrost overnight in the refrigerator or at room temperature for ~4 hours.