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Any thoughts on making dairy-free cornbread? Almond, coconut, or soy milk preferable?

asked by Cara Eisenpress over 4 years ago
4 answers 1774 views
B0f2c3df-9bf7-43fc-8544-eb75ba85a60e.kay_at_lake
added over 4 years ago

My first blush would be soy, and up the egg quotient. I think almond or coconut would add a taste that doesn't sound to me as though it would work.

2b00435b-fe24-44bb-afe2-ad3364f28f79.1390710_10151917400148928_1193325941_n_1_
added over 4 years ago

Hmm... maybe try water and egg yolks. That way it will add the mouthfeel and extra fat that milk would have.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added over 4 years ago

I think it might depend on if/what you're planning on serving it with...we eat a lot of cornbread, even with non-traditional mains. So while I'd probably go with Kayb and say soy (or oatmilk, if you could get it), if you were like us and sending forth with a curry (surprisingly good, especially with a spicy tomato-based one) coconut milk could be good. In fact, now I'm thinking I might try that!

9848bd7f-4343-4a4a-8dbc-694f97ffd18d.s538818392_1497440_3193_1_
added over 4 years ago

Cornbread from my childhood

http://casa-giardino.blogspot...

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