Honey Whole Wheat Cornbread

Preheat the oven to 375 degrees F and grease a 9X9 baking dish or muffin tin. OR place an 8 or 9-inch cast iron pan in the oven while it preheats.
In a medium bowl, sift together cornmeal, whole wheat flour, baking soda, baking powder, and salt.
1 cup yellow cornmeal, 1 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
In a small bowl, combine the Greek yogurt and the water and whisk until combined. Stir in the applesauce.
½ cup Greek yogurt, ½ cup water, ⅓ cup no sugar added applesauce
Add the yogurt mixture to the dry ingredients and stir until just combined.
For a lighter, fluffier, cornbread, allow this mixture to sit for 20 minutes to hydrate the grains.
For a grainier, denser cornbread, proceed directly to the next step.
In the bowl you used to mix the yogurt, beat the eggs, honey, and avocado oil together with a fork, then add it to the batter. Stir just until combined (you don’t want to overwork the batter).
¼ cup honey, 2 eggs , ¼ cup avocado oil
Transfer the batter to your baking dish and use the back of your spoon to spread it out to the corners. Too cook in a preheated cast iron pan, add 1-2 tablespoons of avocado oil to the hot pan first. To bake muffins, fill the muffin cups ¾ full.
Bake in the preheated oven for 22-25 minutes. If baking in the cast iron pan, check for doneness at 20 minutes.