Any thoughts on making dairy-free cornbread? Almond, coconut, or soy milk preferable?
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.
Hmm... maybe try water and egg yolks. That way it will add the mouthfeel and extra fat that milk would have.
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!
Cornbread from my childhood
Please enter a valid email address.
Well played. You deserve a cookie.
Meet the Community Picks from our latest contest
Dessert, Sans Oven
A Beefy Korean Barbecue Classic
Bright, Fresh Tomato Sauce
How a Tomato Gets Its Price
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.