Public recipe with member extras
Cashew Milk Cornbread
Rich, tender cornbread using cashew milk in place of buttermilk for a genuinely moist crumb.
Baking, Breads & Pastries · Weeknight Dinner Side · Bbq Spreads
What you need
Ingredients
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1/3 cup Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Cashew Milk
- 2 Eggs
- 1/3 cup Melted Butter
Method
Instructions
- Preheat oven to 400°F and grease a 9-inch skillet or square pan.
- Whisk the cornmeal, flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the cashew milk, eggs, and melted butter.
- Combine wet and dry ingredients, stirring just until smooth.
- Pour into the prepared pan and bake 22 to 25 minutes, until golden and a toothpick comes out clean.
From The Arrogant Hippie Culinary Journal: Cashew Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.