From the kitchen
Cashew Milk Cornbread
Rich, tender cornbread using cashew milk in place of buttermilk for a genuinely moist crumb.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew 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 Cashew Milk
- 2 Eggs
- 1/3 cup Melted Butter
Method
- 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.
Kitchen note
Cashew milk's richness carries this cornbread closer to a dairy-milk version than most other plant milks in this series manage in the same recipe.
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