From the kitchen
Oat Milk Cornbread
Moist, crumbly, and naturally sweet, this cornbread leans into oat milk's sugar content to complement the cornmeal rather than needing extra added sugar.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1 cup Oat Milk
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Fine Sea Salt
- 1/4 cup Neutral Oil
- 1 tbsp Maple Syrup
Method
- Preheat oven to 400°F (205°C) and grease an 8-inch cast-iron skillet or baking pan.
- Combine the cornmeal, flour, baking powder, and salt in a bowl.
- In a separate bowl, whisk the oat milk, oil, and maple syrup together.
- Pour the wet ingredients into the dry and fold gently until just combined.
- Pour into the prepared skillet and bake for 20 to 25 minutes until golden and a tester comes out clean.
Kitchen note
Oat milk's natural sweetness means you can cut the added maple syrup here by half if you prefer a more savory cornbread, without losing browning on top.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.