Perfectly moist cornbread.
- 1 ¼ cup all purpose flour
- 1 cup yellow cornmeal
- ¾ cup sugar
- 1 tbsp baking powder
- 1 ¼ cup unsweetened non-dairy milk We like almond.
- ⅓ cup grapeseed oil
Preheat oven to 400 degrees
Grease an 8 x 8 pan or line with parchment paper
In a large bowl combine all dry ingredients.
Slowly add the non-dairy milk and oil and stir to combine. The batter should look creamy.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.