help, I need cornbread but don't have any milk!

[NMDemDist2]

i have eggs and applesauce and sourcream and vanilla yogurt

can i sub watered yogurt for the milk? or watered sourcream?

[hlthe2b]

1. You probably could, but do you not have any of those little half/half creamers scored from

your last fast food restaurant or coffee run? That would probably work best. I think the yogurt might be the next option.

[cbayer]

2. I would go with the sour cream. I found a bunch of recipes on the google

here is one:

http://www.food.com/recipe/sour-cream-cornbread-191741

Just google cornbread sour cream and when you get the ingredients list on the left, check no next to milk.

[cbayer]

3. Here is one with yogurt:

http://southernfood.about.com/od/cornbread/r/r100227a.htm

[NMDemDist2]

4. i ended up doing one very close to that

turns out i had a can of coconut milk in the cupboard!!

[cbayer]

5. Now that should be interesting!

Hope it turned out well.

[NMDemDist2]

6. I completely winged it and other than needing a tad more salt

it was tasty!

3/4 cup cornmeal
1 cup whole wheat white flour
scant 1/4 cup sugar
2 tsp baking powder
not enough salt (1/2 tsp should have been good)
2 eggs
1/2 cup low fat sour cream (approximate, two big glops LOL)
about a cup of coconut milk (added until the batter looked right)


baked in a 8x8 pan @ 400 for about 35 minutes

[TreasonousBastard]

7. I've been using yogurt for years, and sour cream...

works even better.

[NMDemDist2]

8. me too, but still usually need a bit of milk

see the recipe i ended up with above, luckily i had some coconut milk in the cupboard

[TreasonousBastard]

9. Caught that after I posted. Missed the...

bacon drippings in that one, though.



I always have some coconut milk (or cream of coconut--even better) around and it's a wonderful addition to things like this. Try it in winter squash soup, too.

Aside from bacon drippings, I admit having no respect for traditional corn bread, and firmly believe it needs at least Craisins and walnuts to be complete. Maybe chocolate chips, too.

[Warpy]

10. Watered sour cream will give a much better flavor

unless you like your cornbread icky sweet.

I often use water instead of milk because I'm lactose intolerant. If I find that the lack of richness from milk is noticeable, I'll throw a little butter into the next batch.

[becca da bakkah]

11. I'm a Bit of a Purist When It Comes to Cornbread

NO sugar, ever! No flour, just good cornmeal. I use the whey left from yogurt making, which gives it a nice tangy flavor similar to buttermilk. And always cook it in a cast iron skillet. A must!