Cornbread is staple where I grew up so finding a way to make it egg free was a major priority. Pair it with some chili, Cowboy beans, or just a glass of milk (like my grandpa used to). You can even use it to make stuffing for the holidays!
1/4 cup shortening (I use Crisco), melted
1 1/2 cups buttermilk
2 tablespoons water
1 1/2 cups yellow cornmeal
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 450ºF, and spray a baking pan or muffin pans with cooking spray.
In a medium bowl thoroughly combine all cornbread ingredients with a rubber spatula. Pour into your prepared baking pan. Bake 18 to 20 minutes or until a dry toothpick comes out clean.