Vegan Cornbread

• 1 1/4 cup cornmeal

• 1 cup all-purpose flour

• 1 cup almond milk (unsweetened)

• 5 tbsp avocado oil

• 1 tablespoon baking powder

• 1/2 teaspoon salt

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Preheat your oven to 400F (200C), and pour enough oil in the bottom of an 8" cast iron skillet to just cover the bottom. Set to med-high heat.

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Mix all ingredients together. Stir until just combined. Don't over mix it.  Pour into the greased skillet, and let cook for a minute before adding to oven. (Makes 2 pans, so don't overfill!)

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Bake 20 - 25 minutes until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing.