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

asked by Cara Eisenpress over 6 years ago
4 answers 2177 views
B0f2c3df 9bf7 43fc 8544 eb75ba85a60e  kay at lake
added over 6 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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added over 6 years ago

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

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

Cornbread from my childhood


F544a5e4 e1c3 4222 9bea 9928381d56e3  pizza di granturco 2

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