Gluten free, vegan cornbread

It is finally getting colder here, the kind of weather when you crave hot steaming bowls of soup or beans, and here in the south, that also means cornbread! I have tried many, many recipes, and none made me happy until I decided to dust off an old Betty Crocker cookbook and attempt to veganize and de-gluten it. Well, I did it. In fact, I an't tell the difference between this and the old mixes I used to use. 
It is cake-like, holds together, rises nicely, and has delicious flavor.  So whether you serve it as a side to your famous vegetable stew or make cornbread dressing out of it, you are going to be pleased with your results!

Here is my recipe:

1 cup all purpose gluten free flour mix (I used Bob's Red Mill)
¼ cup sugar
4 teaspoons baking powder
¾ teaspoon salt
1 teaspoon psyllium husk
¼ cup vegetable shortening or coconut oil (not butter) unmelted!
2 flax eggs (2 Tbsp. ground flaxseed in 6 Tbsp. water, let set 15 minutes until gelled)
1 cup non-dairy milk
1 cup organic* yellow cornmeal

Preparing to cook. Heat the oven to 425°.

Mixing the dry ingredients. Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.

Cutting in the shortening. Cut the shortening into the flours, the way you would when making a pie dough. You should end up with walnut-size pieces in a sandy flour. (It just won't work as well with butter!)

Adding the wet ingredients. Combine the flax eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.

Finishing the batter. Stir in the cornmeal, whisking fast, until it is just combined. Do not over stir.

Baking the cornbread. Pour into a greased 9 by 9 by 2-inch pan, or muffin tins. Slide it into the oven. Bake muffins for 20 to 25 minutes, pie pan 40 minutes or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.

* 95% of the U.S. corn supply is genetically modified, or GMO. The only way you can be sure your cornmeal is not GMO until such a time as we    have required GMO labeling or GMO's are banned, is to use organic products. By definition, a product cannot be labeled USDA ORGANIC if it comes from GMO crops.