Nondairy sub for buttermilk in cornbread?

best way to go?

Mary Alice


thirschfeld March 6, 2012
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.
chef O. March 6, 2012
Soured soy milk will probably work - it depends if the buttermilk flavor needs to prominent.
fiveandspice March 6, 2012
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.
lorigoldsby March 6, 2012
I think they are looking for a non- dairy sub. Have you tried applesauce?
Nozlee S. March 6, 2012
I second SeaJambon! It's a standard way to substitute "soured" milk products if you're dairy free.
SeaJambon March 6, 2012
1 Tablespoon vinegar or lemon juice into your milk of choice (rice, coconut, soy ... whatever). Should work. :)
SeaJambon March 6, 2012
Should have said into 1 cup of your milk of choice...
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