topic Milk in Cornbread (Question) in Kitchen

Milk in Cornbread (Question)

Sunshine Kate — Sun, 11 Jan 2015 21:43:03 GMT

I have a new recipe I want to try for cornbread. It calls for milk, but I only have unsweetened almond milk.

Do you think that would work just as well?

Thanks

Re: Milk in Cornbread (Question)

Tique — Sun, 11 Jan 2015 21:44:12 GMT

Yes, it should work. Care to share your recipe?

Re: Milk in Cornbread (Question)

65and fabulous — Sun, 11 Jan 2015 22:03:16 GMT

Yes, it will be fine. I only use Almond milk, never dairy.

I love to substitute orange juice in my cornbread! Especially when I am serving something spicy, like chili! Everyone loves it. I also add some orange peel if I want an enhanced orange flavor.

Re: Milk in Cornbread (Question)

Sunshine Kate — Sun, 11 Jan 2015 22:59:29 GMT

Thank you both.

Tique, if we end up liking the recipe, I'll be sure to post. This is a first time use.

Re: Milk in Cornbread (Question)

gkelly — Mon, 12 Jan 2015 01:57:47 GMT

On 1/11/2015 65and fabulous said:
Yes, it will be fine. I only use Almond milk, never dairy.

I love to substitute orange juice in my cornbread! Especially when I am serving something spicy, like chili! Everyone loves it. I also add some orange peel if I want an enhanced orange flavor.

great name!! never heard of using orange juice in cornbread but very interested!! do you have a special recipe and would you post it? TIA!

Re: Milk in Cornbread (Question)

glmama — Mon, 12 Jan 2015 02:00:36 GMT

Yes, I've used regular and almond milks and it has worked just fine either way in my cornbread.

Re: Milk in Cornbread (Question)

Tigriss — Mon, 12 Jan 2015 02:57:17 GMT

Almond milk is great in alfredo sauce. It adds a nutty flavor without being too over the top without the fat of cream!!

Re: Milk in Cornbread (Question)

RespectLife — Mon, 12 Jan 2015 22:30:36 GMT

On 1/11/2015 gkelly5744 said:
On 1/11/2015 65and fabulous said:
Yes, it will be fine. I only use Almond milk, never dairy.

I love to substitute orange juice in my cornbread! Especially when I am serving something spicy, like chili! Everyone loves it. I also add some orange peel if I want an enhanced orange flavor.

great name!! never heard of using orange juice in cornbread but very interested!! do you have a special recipe and would you post it? TIA!

Me neither....how VERY interesting! I'd love to see the recipe you use as well.

I am so glad this thread was posted OP, thanks....made my first 'real' cornbread this holiday. Even bought a real cast iron skillet. I used a recipe I found here. It had very little liquid and very little sugar. It had me melt butter in the skillet in the oven first. I have never made it from cornmeal. Honestly....it looked BEAUTIFUL, but was dry tasting! It was definitely not overcooked by the directions, in fact I removed it earlier. It was a beautiful, yellow, buttery color on the top and the bottom. Is real cornbread on the dry side?

I have only made Jiffy box and a Spoon Bread recipe which called for Jiffy, can of creamed and reg corn and sour cream. It was VERY moist.

This real cornbread, even w/ the butter, was dry. Is that the way real cornbread is? I am from up North and have never eaten the real McCoy.

Any suggestions or MOIST recipes you ladies might have...I'd appreciate! I have a whole container of cornmeal to use up now...and was told NOT to make that cornbread again. LOL, my DH eats anything but didn't like this version!

Re: Milk in Cornbread (Question)

65and fabulous — Tue, 13 Jan 2015 00:40:33 GMT

Yes, old fashioned cornbread, made in a skillet, is usually quite dry......I think its because it was always dunked into the soup or stew served alongside.

Try adding another egg, or even two, so its a little more "cake" instead of the dry bread. And if you have any corn, or a can of creamed corn, add that also. I often add a little more sugar and more milk, because we like ours more cake-like.

Thanks for liking my orange juice idea! I just substitute the same amount of orange juice instead of the milk. Then, maybe a teaspoon (or a tablespoon!) of orange peel.

Just experiment....it will be delicious! If its dry, put it into the bottom of a bowl and pour hot milk over!

I have also added salsa to my cornbread!

Good Luck, everyone! Have fun and be creative!

Re: Milk in Cornbread (Question)

Annabellethecat66 — Tue, 13 Jan 2015 00:49:48 GMT

I've used buttermilk also.

Re: Milk in Cornbread (Question)

chickenbutt — Tue, 13 Jan 2015 00:50:00 GMT

My cornbread recipe also has a little milk in it (well, it's not MY recipe - a friend shared it with me). I can't see any reason the almond milk wouldn't be fine, either. I wonder - does it change the taste of the cornbread at all? My guess it that it wouldn't - it's not that much, relative to all the rest of the ingredients.

I've had some similar things that just take like 1/4c of milk and, since I don't like milk, I never have it on hand unless I buy it just for a recipe. So I tried just using water on those, since it's so little, and you would never know the difference.

Milk is a tough one for me because, since it grosses me out, I only buy the smallest quantity possible when I need it for a recipe. Invariably, if I cannot come up with another way to use the rest, I end up with some waste and I hate waste. Or, I'll give it to the husband he likes to (gack) DRINK it.

Re: Milk in Cornbread (Question)

kyreb — Tue, 13 Jan 2015 00:54:28 GMT

Buttermilk for the best cornbread and biscuits

Re: Milk in Cornbread (Question)

YorkieonmyPillow — Tue, 13 Jan 2015 01:07:53 GMT

I like Mexican cornbread.

Re: Milk in Cornbread (Question)

Pickwickpapers — Tue, 13 Jan 2015 01:36:57 GMT

Buttermilk should be used for cornbread along with self rising corn meal, one egg, Wesson oil and a cast iron skillet. LODGE COOK WARE has many fabulous cornbread recipes on their website. Good corn bread is not dry but moist, light & crumbly.......almost a meal alone......

Re: Milk in Cornbread (Question)

RespectLife — Tue, 13 Jan 2015 16:36:39 GMT

Thank you very much 65 for the info! Since I have a whole container of cornmeal, I am going to try again..and probably again and again....with the OJ, extra egg and your other suggestions.

I guess I wasn't sure what to expect...it probably would have been better served with a stew/chili etc. as you said.

Thanks Pickwickpapers...It was a Lodge skillet that I bought. I will definitely check out their website for other recipes. I did use buttermilk but I don't think I used self rising...I'd have to check the container.

Re: Milk in Cornbread (Question)

65and fabulous — Tue, 13 Jan 2015 17:49:56 GMT

Here's something else I remembered about why it was made "dry." During the Depression, my parents said that a hunk of cornbread was put in a bowl, then covered with syrup and hot milk for breakfast, and sometimes supper. Cornmeal was inexpensive and cornbread was filling for a poor family with lots of kids to feed. Also, kids would get a big hunk of cornbread to carry with them in their pockets.

Cornbread "cakes" instead of pancakes, fried in a skillet, was also popular. Make these with corn kernels mixed in.

Keep trying! The cornbread with a can of creamed corn added may be called "corn spoon bread" or "corn pudding" in recipes.......spoon it out rather than cutting. It is delicious! My husband always puts pancake syrup on his.

Re: Milk in Cornbread (Question)

forrestwolf — Wed, 14 Jan 2015 01:01:49 GMT

OH MY GOSH!!!!!!!! If I read these out loud, over half of my dead family would roll over in their graves........ Never, ever, anything sweet in the family cornbread.......You took the cast iron frying pan, and heated Crisco shortening in it, in the oven, and you mixed one part flour to 2 parts corn meal, added one egg, and poured the melted shortening in with it, and added buttermilk, until very moist, but not runny, and then poured the mixture into the frying pan, while still hot, and baked at 350 degrees until nice and brown on top, and the outside was somewhat crisp, and the inside would be nice and moist and tender.......not dry at all........as a matter of fact, the inside could be removed from the outer crust, and was very moist, and sopped up the soup or whatever, and the bottom and side crust was butterered and eaten last as pure bliss..........