Cashew Cornbread

Cashew Cornbread

From the Silk test kitchen

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Total Time
1 hr

Did you know Silk® has a ton of tasty recipes, like  this one for Cashew Cornbread?


  • 1 Tbsp canola oil or unsalted butter
  • 1 cup yellow cornmeal
  • 1/2 cup flour
  • 1 cup raw cashews, ground
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup canola oil
  • 2 Tbsp honey or agave
  • 1 1/2 cups Silk Original or Unsweetened Soy or Almondmilk
  • 1 tsp lemon juice
  • 2 small jalapeño chiles, seeded and minced

Dish up your review

  • Cashew Cornbread

    Average: 5 (1 vote)


    This was wonderful. Great texture. I used roasted cashews, but couldn't really taste them. Good jalapeno kick. I'm keeping this recipe to use again.

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Cashew Cornbread


  • Preheat oven to 375°F.
  • Place 1 Tbsp oil or butter in a 9-inch cast-iron skillet and place skillet in preheating oven.
  • In a medium bowl, whisk together cornmeal, flour, ground cashews, baking soda, baking powder and salt, breaking up any lumps.
  • In a separate bowl, whisk together oil and sweetener. Whisk in the Silk, lemon juice and jalapeños.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients, stir lightly until just blendeddon’t overmix.
  • Remove the hot skillet from the oven.
  • Using a pastry brush, distribute the oil or butter all over the skillet. Scrape the batter into the skillet and place back in the oven.
  • Bake for about 30 minutes or until the top is golden brown.
  • Let cool for 10 minutes before serving.