Cornbread --- Made with Unsweetened Vanilla Almond Milk and Agave

Cornbread --- Made with Unsweetened Vanilla Almond Milk and Agave

1 ¼ c. flour

¾ c. corneal

1/8 c. or 2 Tbsp. of agave (If you want it sweeter ¼ c. of Agave)

2 tsp. of salt

1 c. of unsweetened almond milk (I added a little more… I believe it made it moister)

¼ c. of canola or olive oil

1 egg

Heat the oven to 400 degrees F. Grease an 8 to 9 inch square pan. Bake it for 20 to 20 minutes or until it’s a bit golden.

I added a little more almond milk…but I didn’t really measure. I don’t ever really measure to be honest. But, in my opinion some extra milk makes breads softer.

I put ¼ c. of agave in my cornbread last night…It wasn’t too sweet. I was afraid it would be very sweet. My only concern is the calories. Afterward, I read that agave has more calories than sugar, and when substituting sugar with agave --- it’s recommended that you half the measure of sugar. For example 1 cup of sugar would be ½ of agave.

I used Tree Of Life unsweetened Vanilla Almond Beverage that I bought from iHerb.com

I used Wholesome Sweeteners Organic Blue Agave that I purchased from Costco.