Growing up in the south, having a piece of cornbread on the side of a dish or even along made me happy. Still to this day, I find a piece of cornbread as a delectable treat that can be had with brown sugar butter as a nice snack. With that in mind, let’s get started.
What you will need to make the cornbread:
- 1.25 cups of all-purpose flour
- 1 cup yellow corn meal
- 2/3 cup of brown sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1.25 cups unsweetened almond milk
- 1/3 cup avocado oil (or another oil that you prefer)
Start by preheating the over to 400 F and lightly grease an 8×8 pan or a 9-inch cast iron pan.
Place the dry ingredients in a mixing bowl and thoroughly mix. If there are any clumps, try to break them apart. I found that the brown sugar clumped a bit, when mixing, I tried to break down any clumps as I saw them.
Next, add 1.25 cups of unsweetened almond milk and 1/3 cup of avocado oil. Using a mixer or a whisk, mix everything together.
I am a huge fan of baking with cast iron pans. If you have a cast iron pan, transfer the cornbread dough into an avocado oil greased cast iron pan.
Place the cornbread in the oven for 20-25 minutes. To give the cornbread a bit more of a creamy flavor, at the 12-minute mark glaze the cornbread with avocado butter. Then allow it to cook for another 12 – 15 minutes.
Using a toothpick, check to see if the cornbread is fully cooked.
I hope you enjoy this recipe.
