Cornbread

Whenever I make something with cornflour, I remember my childhood and the smell when my mom prepared cornbread for breakfast. You can guess, this is one of her recipes, I just used unsweetened almond milk instead of regular milk. Enjoy.

Preparation time: 40 minutes
Servings: 16-20

Ingredients:
1 cup cornflour
1 cup + 1 tbsp wholegrain flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup unsweetened almond milk
1 egg
¼ cup agave syrup
¼ cup olive oil

Instructions:
1. Heat the oven at 180 °C. Line the refractory or ceramic vessel, in which you’ll bake cornbread, with baking paper.
2. Mix corn and whole grain flour, baking powder, baking soda, and salt in a large bowl.
3. In a medium-sized bowl mix the almond milk, egg, agave syrup, and olive oil.
4. Pour the wet ingredients into dry ones and stir until combined.
5. Pour the resulting dough into a refractory bowl for baking and bake for 25-35 minutes.
6. Leave to cool down for at least 20 minutes before serving.
7. Serve and enjoy.