Cornbread

6
Cook time: 30 minutes

Ingredients

⅔ stick (75 g) butter
1 tbsp honey
¾ cup (80 g) corn flour
½ cup (60 g) wheat flour
1 tsp baking powder
½ tsp salt
½ cup (100 g) yogurt
1 egg

Oil for the silicone molds

Method

Brush the muffin tin with oil and place in the Omnia mold.
Melt the butter and honey in a pan. Combine all the dry ingredients in a bowl. Mix in the melted butter, yogurt, and egg. Stir into a smooth batter.
Divide the batter evenly into the molds. Bake on the lowest heat for about 30 minutes. Turn off the heat and leave covered for 5 to 10 minutes.

Tip: mix in grated cheese or jalapeños for a more flavorful cornbread.

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