Totally Wellness cornbread

Since I’m not that skillful at baking bread, pastries, pies, cakes and other recipes including flour yet, I found it challenging to create a slightly different cornbread recipe rather than the classic one that might include dairy products. Specifically, I tested what it would taste like with coconut milk instead of cheese or sour cream. Tasty, soft, wholesome cornbread have almost become one of my favorite breakfasts. And yes, since I invented the recipe, I called them Totally Wellness cornbread.

Ingredients:
½ cup cornflour
¼ cup of whole wheat flour
1 tsp of baking soda
½ tsp salt
⅓ cup plant milk of your choice
½ cup coconut milk
1 egg

Instructions:
Prepare a muffin baking sheet. The amount of dough written in the ingredient section is enough for 12 cornbreads. Preheat the oven to 200 ℃. Meanwhile, mix the cornflour, plant and coconut milk in the pan until the ingredients are combined. Heat these ingredients to a boil and remove immediately from the hotplate. Leave the bowl aside to cool down. In a separate bowl, mix whole wheat flour, baking soda and salt, and mix it well. Once the cornflour mixture has cooled down, add egg and stir. Combine both mixtures and prepare the muffin pan. To prevent the flour from sticking to the bottom of the pan, cut the baking paper into cubes enough to coat an individual muffin mold, and pour the mixture into half of the mold. Bake for 13 to 15 minutes until they look slightly brown. Check with a toothpick to see if the cornbreads are baked inside, as well. Wait for them to cool and serve. Enjoy!