Preheat the oven to 400F. Combine ingredients to make the egg replacer and set aside. In a large bowl, mix together dry ingredients. In a separate small bowl, mix together wet ingredients with a whisk. Before adding egg replacer, mix it again and then add to wet ingredients.
Add wet to dry ingredients and mix until combined. Pour batter into a greased dish of your choice (square baking dish, round dish) and bake for 25-30 minutes until golden.
Let it cool for 10 minutes before slicing and serving.
Notes
Oil
You can also use canola oil if you don't have the olive oil used for baking
Cast iron pan
Using a cast iron pan for this recipe will make a thinner cornbread. For thicker pieces of cornbread use a square or round baking dish.
Serving size
The number of slices vary based on the type of dish you use and how you cut it. A round pan will give 8 slices. A square pan will can give 9 or more pieces.