Almost ‘Dairy Free’ Cornbread
As several others do, my digestive system has some intolerance for dairy products.
For decades I have denied myself so many products that feel the need to include milk.
Fortunately the industry is now more diverse than it was before.
I call this _Almost “Dairy Free“_, because the main ingredient still has some trace of buttermilk.
However by replacing other items with Coconut equivalents,
this recipe produces a quality result – and I don’t need to take a Lactase Enzyme product.
(Your mileage may vary.) This is basically the recipe on the bag, but only a half batch.
Half batch (6″ cast iron skillet) – preheat oven to 450 degrees F.
1 cup of Martha White “Hot-Rise’ Buttermilk Cornbread Mix”
2 fresh eggs (bring to room temp with warm water) (use three for a full size batch)
1/2 cup Full Fat Coconut Milk (room temp)
1/8 cup Coconut Oil (this oil will congeal if added to cold eggs or milk)
1/2 teaspoon of coconut sugar
1/2 teaspoon of bacon grease
Whisk well the eggs in a bowl, adding the milk, oil and the sugar.
Add the cornbread mix stirring thoroughly.
This should be a creamy mix, not runny.
Preheat the skillet at least 5 min,
bring it out and apply the bacon fat and coat the inside walls of skillet.
Leave just a bit of oil in the bottom. Pour in the mix and into the oven with it.
Give it 20 min, and check with a toothpick. I usually shut it off
and let it coast another 5 min to give the top that lovely golden brown.
Instead of butter, I use “Earth Balance” (available at many stores, I like Soy Free).
Slice a wedge horizontally, apply ‘butter’ and salt, and enjoy while it is hot.
Hot Rise actually… I can even taste the buttermilk, but without the complications.