From the kitchen
Almond Milk Cornbread
A lighter, less dense take on classic skillet cornbread, using almond milk's thin body to keep the crumb tender.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1/3 cup Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Unsweetened Almond Milk
- 2 large Eggs
- 1/3 cup Melted Butter or Oil
Method
- Preheat oven to 400°F (200°C) 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 almond milk, eggs, and melted butter.
- Combine wet and dry ingredients, stirring just until smooth.
- Pour into the prepared pan and bake 20 to 22 minutes, until golden at the edges and a toothpick comes out clean.
Kitchen note
This bakes a shade lighter in color than a dairy-milk cornbread — check the edges pulling away from the pan as your doneness cue alongside the toothpick, not color alone.
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