To make cornbread without eggs, use 5 1/2 tablespoons of mayonnaise or silken tofu, or an egg replacer simply eggless (following the directions for 2 eggs). See our other cornbread using Bisquick and creamed corn for another dairy-free recipe. Using sour cream creates a really moist corn bread. Options with dairy: substitute milk with half-and-half, evaporated milk, sour cream, or plain yogurt. It makes insanely moist cornbread that’s corny thanks to the creamed corn. One of our favorite ways to make it without milk is to use creamed corn (because it’s dairy-free) instead of milk. Find out what you can substitute for milk below:ĭairy-free options: to make Jiffy cornbread no milk or dairy-free, substitute milk for creamed corn, almond, soy, oat, rice, or even water! Remove it when it’s hot, spray the oil, and then pour it into the batter. A little trick is to stick the cast iron skillet in the oven to preheat. The edges and bottom are crispy and the middle is spongy and soft. When it comes to making corn bread, baking Jiffy cornbread in a cast iron skillet or dish bakes it the best. Canola oil – This oil is a good dairy-free option, but if you want to use melted butter you can use dairy-free margarine or butter as a substitute.Creamed corn – Canned creamed corn is typically dairy-free.
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