The batter should be thick but pourable. Add more cornmeal or gluten-free flour if too wet or almond milk if too thick. I added 1 Tbsp more cornmeal and 2 Tbsp more light gluten-free flour blend (amounts as original recipe is written // adjust if altering batch size).
*For the gluten-free flour, I tried Fork and Bean's Light Gluten-Free Blend and loved it! However, I'm also pretty confident that the Bob's Red Mill 1:1 GF Blend would work here, as well as my DIY Gluten-Free Blend!
*Some of you may be tempted to sub out the organic cane sugar for a more natural sweetener, but I would suggest not doing so. The texture and flavor of the cornbread are compromised when things like coconut sugar or maple syrup are subbed in and I know this by experience. The only thing that might work is subbing stevia for 1/4 cup of the sugar (as noted). Otherwise, I hope you’ll try it and love it as is!
*Nutrition information is a rough estimate calculated without toppings.