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Akasha's Good Stuff Cashew Cornbread

Ingredients

1 tablespoon canola oil or unsalted butter

1 cup yellow cornmeal

½ cup unbleached all-purpose flour

1 cup raw cashews, ground

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon fine sea salt

¼ cup canola oil

2 tablespoons sage honey

1 ½ cups Silk^®Soymilk Plain

1 teaspoon lemon juice

2 small jalapeno chiles, seeding and minced

Instructions

Preheat the oven to 375˚F. Put the oil into a 9-inch cast-iron skillet. Place the skillet in the oven while it preheats.

In a medium bowl combine the cornmeal, flour, ground cashews, baking soda, baking powder, and salt. Whisk to blend, making sure you break up any lumps in the baking soda or baking powder.

In a separate bowl whisk together the oil and honey. Whisk in the Silk®, lemon juice, and jalapenos.

Make a well in the center of the dry ingredients. Pour in the wet ingredients and, using a rubber spatula, stir together lightly until just blended – don’t over-mix.

Wearing an oven mitt, remove the hot skillet from the oven. Using a pastry brush, distribute the oil all over the skillet. Scrape the batter into the skillet and place back in the oven. Bake about 30 minutes, or until golden brown on top. Let cool for 10 minutes before serving.

*Reprinted with permission from Akasha Richmond's Hollywood Dish

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association