I've made this three times and every time it turns out great! For the gluten-free flour I use 1/4 c coconut flour and 1/4 brown rice flour. Today I was out of eggs and had to use 1/4 c mayonnaise as an emergency substitution. I must have really been off my game because I also forgot to put in the sugar. I just drizzled honey over the warm cornbread. It was perfect! Everyone liked it.
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