Dairy-Free Peruvian Cornbread with Aji Amarillo

Ingredients

• 1.5 cups Cornmeal
• 0.5 cup All-Purpose Flour
• 0.5 cup Sugar
• 1 tablespoon Baking Powder
• 0.5 teaspoon Salt
• 1 cup Dairy-Free Milk (Almond, Soy, or Oat)
• 2 Eggs
• 0.33 cup Olive Oil
• 2 tablespoons Aji Amarillo Paste

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Grease and flour a 22.86 cm square baking pan.
2. 2In a large bowl, whisk together the 1.5 cups of Cornmeal, 0.5 cup of All-Purpose Flour, 0.5 cup of Sugar, 1 tablespoon of Baking Powder, and 0.5 teaspoon of Salt until well combined.
3. 3In a separate bowl, whisk together the 1 cup of Dairy-Free Milk, 2 Eggs, 0.33 cup of Olive Oil, and 2 tablespoons of Aji Amarillo Paste until smooth.
4. 4Pour the wet ingredients mixture into the bowl with the dry ingredients. Stir gently until the ingredients are just combined, being careful not to overmix the batter.
5. 5Pour the batter evenly into the prepared 22.86 cm square baking pan. Bake for 25-30 minutes at 190°C, or until a toothpick inserted into the center of the cornbread comes out clean.
6. 6Let the cornbread cool in the pan for 10 minutes before slicing and serving.

Substitutions

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