IMG_5747

This cornbread is the perfect addition to your next BBQ menu.  Also pairs well with a bowl of chili.

2 cups cornmeal-medium grind
1 1/2 cups unsweetened cashew milk
2 tsp white vinegar
1/4 tsp baking soda
1 egg
1 1/2 tbsp extra virgin olive oil
2 tbsp sugar (optional)
1 tsp salt

Dissolve baking soda in cashew milk and vinegar then add the rest of the ingredients.  Stir and pour into a greased skillet or pie plate and bake in a preheated oven at 375°  for 20ish minutes or until lightly golden on top.

Serve warm or at room temperature.

IMG_5732
Ready for the oven.
IMG_5744
Baked until golden.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *






This site uses Akismet to reduce spam. Learn how your comment data is processed.