In large bowl, combine cornmeal, flour, baking powder, baking soda and salt. In a small bowl, whisk together milk, agave, oil and egg. Pour agave mixture into dry mixture and mix until just combined. Spoon batter into a well-greased 9 x 9-inch pan. Bake at 350°F for 30 minutes or until a wooden pick inserted near center comes out clean. Serve warm. If desired, reserve 3/4 pan for use in Agave Cornbread Stuffing.