Sour Cream Cornbread

1 C.      whole Einkorn or spelt flour
3/4 C.    yellow cornmeal
3 TBsp   honey or coconut palm sugar (try 2 Tbsp)
2 tsp.     baking powder (minus 1/8-1/4 tsp for higher elevation)
1/2 tsp.   baking soda
3/4 tsp.   salt
1 C.       whole fat sour cream (try whole milk yogurt)
1/4 C.     almond milk or whole milk

2 TBsp   avocado or coconut oil (avocado is easier as it is already liquid)
1           egg, beaten

1. Preheat oven to 425 degrees.
2. In a medium size bowl, mix together flour, corn meal, sweetener (if using a dry sweetener), baking powder, baking soda, and salt.
3. Set aside.
4. In a 2 or 4 cup measuring cup, blend together milk, sour cream (or yogurt), oil, honey (if this is your choice of sweetener) & egg.
5. Stir wet ingredients into dry ingredients just enough to blend well.
6. Pour into a greased 8" x 8" pan.
7. Bake about 20 minutes or until done.

This also works in a 7 x 11” pan, and baked in a convection oven. I preheated the oven to 415 F, then immediately turned it down to 400 F. Again, this was in a convection oven.