This is probably my favorite cornbread recipe ever because it is almost like eating cake. Because this is gluten-free it may be a bit more crumbly than you are used to but it tastes so good that you won't mind. Be sure to use a fine, blanched almond flour for this recipe; a coarser type more like almond meal won't give you the same result.
1 c cornmeal
1 c almond flour, sifted
2 tsp baking powder
½ tsp salt
¼ tsp xanthan gum
1 TBSP ground flax seed + 2 TBSP warm water
¼ c safflower oil or other mild oil (walnut oil is actually great but not all walnut oil has a flavor I'd recommend)
¼ c agave
1 c unsweetened almond milk
Preheat oven to 350. In a medium to large mixing bowl, stir together dry ingredients. In a separate small bowl or measuring cup, stir together flax and water and allow that to sit for a few minutes then add it to dry ingredients. Add remaining ingredients and stir until lumps are gone. Grease an 11x7 (or similar size) glass baking dish with vegan margarine/oil or spray it with cooking spray. Alternately, you can use muffin tins with liners (this makes about 12 muffins). Pour the batter in, ensuring it spreads evenly, and bake for 25 to 30 minutes or until done (edges will brown slightly and knife inserted in center will come out clean).