Dairy-free sweet corn and Teff bread
1 cup real sweet cornbread mix
1/2 cup Teff flour
1/2 cup all-purpose flour
3 tbsp sugar
1 tablespoon baking powder
1 1/2 cup plain soy milk
1/2 cup corn oil
Preheat the oven to 400°F. Oil a 9-inch square baking dish and set it aside.
In a large bowl, whisk together cornbread mix, Teff flour, all-purpose flour, sugar, and baking powder. In a small bowl mix t soy milk and oil. Add milk mixture to cornbread mixture and stir until just combined.
Pour batter into the muffin cups and bake until golden brown and a toothpick inserted in the middle comes out clean, 25 to 30 minutes.