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.