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

asked by Cara Eisenpress almost 7 years ago

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4 answers 2270 views
B0f2c3df 9bf7 43fc 8544 eb75ba85a60e  kay at lake
added almost 7 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.

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2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added almost 7 years ago

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

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 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!

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9848bd7f 4343 4a4a 8dbc 694f97ffd18d  s538818392 1497440 3193 1
added almost 7 years ago

Cornbread from my childhood

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

F544a5e4 e1c3 4222 9bea 9928381d56e3  pizza di granturco 2

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