Mix together dry ingredients:
1 cup yellow cornmeal (best if you can find non-GMO)
1/2 cup gluten-free flour blend (Trader Joe’s has a blend of brown rice, potato starch, rice flour, and tapioca flour.)
2 TBSP sugar
1 tsp salt
1 TBSP aluminum-free baking powder
1/2 tsp baking soda
When ready to bake, you need to essentially make a dairy-free buttermilk. The buttermilk will substitute for egg as a leavening ingredient in your cornmeal. To make this buttermilk, mix together:
slightly less than 1 cup unsweetened coconut milk
1 tbsp. distilled white vinegar
Let it sit for 5 minutes.
1/4 cup palm shortening (I believe coconut oil would also suffice, though I have never tried it.)
Additional 1/4 cup coconut milk
Pour the buttermilk and shortening into the dry ingredients and mix just until blended. Do not over mix.
Pour into greased muffin tins, or a greased 9 x 9 glass baking dish. For muffins, bake at 375 degrees for 22 minutes. For the 9 x 9 pan, bake at the same temperature, testing at 20 minutes for done-ness.