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Nondairy sub for buttermilk in cornbread?

best way to go?

asked by Mary Alice about 6 years ago

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7 answers 5732 views
Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added about 6 years ago

1 Tablespoon vinegar or lemon juice into your milk of choice (rice, coconut, soy ... whatever). Should work. :)

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Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added about 6 years ago

Should have said into 1 cup of your milk of choice...

84e1393f 0d16 4291 80cf 2c42b5acf188  noz photo
added about 6 years ago

I second SeaJambon! It's a standard way to substitute "soured" milk products if you're dairy free.

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32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added about 6 years ago

I think they are looking for a non- dairy sub. Have you tried applesauce?

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C4b35b3e a030 4605 bcae f5a7ba4644f4  sausage2
fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

added about 6 years ago

You can replace buttermilk with the same amount of coconut milk plus a Tbs. of lemon juice. You could probably try something similar with soy milk, but I think coconut milk would be way tastier.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

Soured soy milk will probably work - it depends if the buttermilk flavor needs to prominent.

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72b8c92f c97c 49cf 8fc2 4b08462521f6  me
added about 6 years ago

Nothing out there says you have to use buttermilk or milk to make cornbread in fact a recipe from Hominy Grill in Charleston uses water. Water works great and I use peanut oil too. You could also use palm oil which has become the fav for non hydrogenated shortening. I added several grinds of black pepper over the top before baking. I also find if you use corn flour instead of meal you get a much more tender cornbread.

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