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cornbread without milk

s
shoelace Dec 25, 2010 03:06 PM

looking for a cornbread recipe thats nondairy

would be ok using almond milk, but any other faux milks arent happening

anyone??

  1. i
    Isolda Dec 26, 2010 11:01 AM

    Coconut water (not coconut milk) is delicious in cornbread. It gives a nutty flavor without making it sweet. I also hate faux milks, but have found oat milk isn't too bad in some baked things. Haven't tried that in cornbread, though. Also, I always use an egg, so I've never made a vegan cornbread, just a dairy free one.

    4 Replies
    1. re: Isolda
      paulj Dec 26, 2010 11:16 AM

      An extra egg could make up for the protein that milk provides.

      1. re: paulj
        chefj Dec 26, 2010 01:18 PM

        The protein that the milk adds is not necessary to the structure of the bread so there is no need to replace it.

        1. re: chefj
          paulj Dec 26, 2010 01:34 PM

          I've seen descriptions of what milk does (or not) do yeast breads (e.g. in Cookwise), but it is harder to something substantive about its role in quick breads (or cake). Most recipes substitute another dairy (e.g. yogurt), or a drinking substitute (soy milk, etc). Apparently the assumption is that if the liquid is white and slightly sweet it is a good alternative, without paying attention to what the milk is actually doing (if anything).

          1. re: paulj
            chefj Dec 26, 2010 02:05 PM

            From experience the role of milk proteins in binding southern style corn bread is non existent or negligible at best. I think that we agree on that.
            I was just saying that the extra egg is unnecessary since the milk protein plays no real role in the quick bread..

    2. Uncle Bob Dec 25, 2010 05:41 PM

      Without milk? You bet! ~~~ Noodle around on the internet for (Hot) Water Cornbread....Not quite the same as buttermilk/milk bread, but it's good eats!

      Enjoy!

      1. paulj Dec 25, 2010 04:51 PM

        Unless you are using a buttermilk recipe milk is not necessary; water can substitute. Faux milks add some sweetness (which you may/may not want) and 'whiteness' (which does not matter). Real milk adds some milk proteins, which faux milks do not.

        In any case, it does not take much effort (or expense) to experiment.

        1. goodhealthgourmet Dec 25, 2010 04:32 PM

          almond milk works just fine in any basic cornbread recipe; i like to "sour" it with a couple of tablespoons of cider vinegar or lemon juice depending on the flavor..which raises an important question - are you looking for a sweet cornbread or a more traditional Southern recipe?

          2 Replies
          1. re: goodhealthgourmet
            s
            shoelace Dec 26, 2010 08:16 AM

            im looking for a traditional, definitely not a sweet, but specifically one i can cook on top of a p[ot of chili

            1. re: shoelace
              paulj Dec 26, 2010 09:00 AM

              Sugar isn't essential in any cornbread recipe. It's there for taste, not because the baking requires it (unlike a cake where sugar is creamed with the butter). So if the recipe calls for sugar (e.g. 2T) omit it.

              But you may still want to use a recipe that uses both flour and cornmeal. The straight cornmeal versions are best baked by themselves in a hot skillet. As a topping I suspect the mixed flour version will hold together better. I grew up with a similar concoction, but using sliced wieners in an tomato sauce as the base.

              However I believe there are recipes using a tamale style dough as the topping.

          2. alkapal Dec 25, 2010 03:11 PM

            i was curious and did a search for vegan cornbread. here is one example of many recipes: http://www.theppk.com/2007/10/vegan-c...

            i'm a traditional cornbread maker, however, and can't vouch for the vegan varieties.

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