From the kitchen
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.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
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
- 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.
Kitchen note
For an exceptional variation, toss in a handful of finely minced jalapeños or roasted corn kernels right alongside the white cheddar before baking.
Culinary Library
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