Cornbread Two Ways

This is my first attempt to make wheat free cornbread. Three quarters of the sections were made with buttermilk; in one quarter I substituted rice milk plus some vinegar. I’m not sure why the non-dairy ones rose more, but it may have been as simple as they were filled more full. We ate the cornbread with red beans, rice, and smoked sausage. Yum! I have gone wheat free because I’ve been having some stomach problems and taking the wheat out of my diet seems to help. I haven’t done much baking yet — mostly I am just choosing other starches like rice, potatoes, quinoa. I substituted a gluten-free baking mix for the wheat flour. It worked well.