Public recipe with member extras
Fluffy Camel Milk & White Cheddar Cornbread
This exceptional cornbread relies on the clean, sharp behavior of camel milk to highlight premium cornmeal and aged cheeses without masking them behind heavy dairy sugars.
Baking & Breads · Cast Iron Baking · Bbq Accompaniments
What you need
Ingredients
- 1 cup Camel Milk
- 1 cup Stone-Ground Cornmeal
- 1 cup All-Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Fine Sea Salt
- 1/4 cup Melted Butter
- 1 Large Egg
- 1 cup Sharp White Cheddar, shredded
Method
Instructions
- Preheat your oven to 400°F (205°C) and grease an 8-inch cast-iron skillet or square baking pan.
- Combine the cornmeal, flour, baking powder, and sea salt in a large mixing bowl.
- In a separate vessel, whisk together the camel milk, melted butter, and egg until uniform.
- Pour the liquid elements into the dry mixture, folding gently until just combined.
- Fold in the shredded cheddar. Pour into your prepared skillet and bake for 20-25 minutes until golden-brown and a tester comes out clean.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
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