Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the almond flour, cornmeal, baking powder, salt, and black pepper. Mix well to ensure even distribution of dry ingredients.
In another bowl, whisk together the Greek yogurt, honey, egg whites, and almond milk until smooth. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the chopped herbs if using.
Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the cornbread to cool for a few minutes before slicing and serving. Enjoy warm or at room temperature.
Robô das Receitas
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