Preheat oven to 425°F.
Add flour, cornmeal, baking powder and salt into a large bowl. Whisk until combined.
Whisk together 3 eggs, honey, almond beverage, oil and yogurt.
Fold the wet ingredients into the dry ingredients with a spatula until there are no clumps.
Pour mixture into an 8-inch loaf pan lightly greased with oil.
Bake for 30-40 minutes, or until a toothpick comes out clean from the centre of the bread. The top should be golden brown in colour.
Allow the cornbread to sit in the loaf pan for about 30 minutes. Then slice with a serrated knife and serve. Top with butter or other spreads, fresh vegetables and poached eggs.