Blue Cornbread

Preheat the oven to 425°F and grease a cast-iron skillet on the bottom and about a half inch up the sides.

In a medium bowl, whisk the sour cream and almond milk until smooth. Add the beaten eggs and oil and stir until combined.

In another bowl, combine the flour, cornmeal, baking powder, salt, and sugar.

Add the dry ingredients to the wet and stir only until moistened.

Spoon the batter into the skillet, let it sit 5 minutes to rise, then bake 20–25 minutes. Cool slightly on a wire rack before cutting.