This incredibly easy 8 ingredient Vegan Gluten-free Cornbread is cooked right in the skillet and is magically moist and delicious and all while being completely oil-free.
To make these as muffins, follow the directions exactly, except divide the batter into 10 muffin liners. I highly suggest the Reynolds foil "Staybrite" because they never stick. Bake for just 15 minutes. Store at room temperature in a sealed bag or container to keep them moist.