Agave Cornbread Recipes

AGAVE CORNBREAD

Steps:

• Mix together the dry ingredients.
• Stir in the almond milk and egg replacer or applesauce.
• Add oil.
• Add the additional tablespoons of almond milk if needed. Batter should be like a thick cornbread type batter.
• Oil a loaf pan and pour into pan.
• Bake at 350 for 50 to 60 minutes or until a knife comes clean.

HONEY/AGAVE CORN BREAD

Steps:

• 1. This is the cookbook the recipe came from. Preheat oven to 400 degrees F.
• 2. These are the main ingredients used in the recipe.
• 3. These are the NORDIC WARE mini Bundt pans I used to bake the corn bread in. They each have a 1 1/2 cup capacity. When we were in Ohio at this Rib place, they served their corn Bread in mini skillets, so I decided to use these mini Bundt Pans, but YOU MAY ALSO USE A REGULAR 8 INCH SKILLET OR PAN.
• 4. This is the larger of the two pans, it has a 3 cup capacity.
• 5. Combine the dry ingredients in a medium size bowl and stir to blend together.
• 6. Beat eggs slightly in a smaller bowl, then add the other wet ingredients, oil, whipping cream, & honey, and beat together.
• 7. Pour liquids into dry ingredients and stir till it comes together.
• 8. Now pour into pre greased pan or skillet, and bake for 20-25 minutes or until wooden toothpick inserted into center comes out clean.
• 9. Invert onto serving platter, cut and add softened butter if desired.
• 10. These are 2 0f the 3 mini loaves that the recipe made.