Sometimes hits and misses happen in my kitchen and well, this is one of those instances where I needed an ingredient in a bind and ended up substituting almond milk for regular milk and ended up loving this recipe. It has a sweetness that is just lovely and will become a great healthier alternative for those who might be lactose intolerant. Happy Eating!
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407 per serving
- 2/3 cup butter, softend
- 3/4 cup sugar
- 3 eggs
- 1-2/3 cup almond milk
- 2-1/3 cup flour
- 1 cup corn meal
- 4-1/2 teaspoons baking powder
- 1 teaspoons salt
Preheat oven to 400*. In a large bowl, cream butter and sugar until fluffy. Combine the almond milk and eggs, and in a separate bowl, combine the dry ingredients. Alternatively add in some of the egg mixture then some of the dry mixture slowly until all ingredients are combined. Pour into a greased 13 by 9in. pan and bake for 22-28 minutes or until a toothpick comes out clean. Let cool and cut into squares. Serve with a drizzle of honey and some butter on the side if desired.