Preheat your oven to 400 degrees. Grease a cast iron skillet or 9x9 baking pan.
Combine the milk and apple cider vinegar and let sit while you mix the remaining ingredients. If you want to use buttermilk, substitute for milk and leave out the vinegar.
1 Cup Non-Dairy Milk, 1 teaspoon Apple Cider Vinegar
In a large bowl, combine gluten free flour, cornmeal, sugar, baking powder, salt, sage, pepper and paprika. Whisk until well mixed.
1 Cup Gluten Free 1-to-1 Flour Blend, 1 Cup Gluten Free Cornmeal, ½ Cup Sugar, 4 teaspoon Baking Powder, 1 teaspoon Salt, ½ teaspoon Sage, ½ teaspoon Black Pepper, ½ teaspoon Paprika
In a second bowl, whisk the eggs until frothy like soap bubbles.
3 Eggs
Add the oil, honey and milk to the eggs and whisk until combined.
¼ Cup Olive Oil, 2 Tablespoon Honey
Add the wet ingredients to the dry. Gently fold together about 5 strokes. Add the onions. Continue to fold another 5-10 strokes until the flour is all incorporated. It is okay if the batter is lumpy.
1 Cup Yellow Onion
Pour the batter into your prepared pan. Let sit on the countertop about 10 minutes.
Place into your preheated oven and immediately reduce the temperature to 375 degrees. Bake for 28-31 minutes. Cornbread will be ready when the top springs back when gently poked near the center. If it doesn't spring back, continue to bake checking every 2 minutes.
Notes
Storage: Store any leftover cornbread in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave if you like it served warm.Freezing: Wrap the individual slices in plastic wrap and store them into a freezer bag or container up to 4 months. Thaw in the refrigerator overnight before serving.