This one sure does!!! It is more moist than my other recipe (which has sugar) and I love it. The little flecks of color there are from ground flaxseed meal. If you don't like the look of them, you could try subbing 2 Ener-G eggs for the flaxseed meal + water in the recipe below:
1 c. almond milk
2 T. flaxseed meal in 5T water*
1/4 c. oil (I use coconut in its liquid state)
1/4 c. maple syrup
1 c cornmeal
1 c rice flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Combine wet & dry ingredients and pour quickly into greased 8x8 pan and bake 25 minutes.
*Flax eggs: I know it would usually be 6 T. water per 2 T. flax, but I goofed and it turned out PERFECT. Also, I found that mixing my flax seed meal and water in a small glass bowl, mixing with a fork and then microwaving 30-45 seconds (watch so it doesn't overflow!) helps it to "set" into a thickened state and work better for binding than when I just allowed them to sit on the counter a few minutes. I do this first while getting other items lined up and mixed, then add the flax egg to the wet ingredients and combine just before combining with the dry.
This recipe is inspired by and adapted from "Cornbread Deluxe" on Celiac.com.