So, here's the experiment, turning the family corn bread recipe into a dairy free recipe.
The original is already gluten free, as it has no flour, but how to duplicate the butter milk taste.
I bet the old folks didn't realize that gluten free would be so embraced in the future.
Grandma said it was an adventure to go get flour when she was young. I guess getting ground corn was easier.
The original is corn meal, butter milk, soda, salt, an egg, and some vegetable oil.
Pretty simple, and really enjoyable.
So the butter milk has a unique flavor and texture. The trick is duplicating it. And when baking soda is added, it acts as leavening agent for the bread.
I took unsweetened original almond milk, 1 teaspoon of corn starch, 1 teaspoon of Earth Balance spread, and 1 teaspoon of distilled vinegar.
Whisked it together, and then added the rest of the ingredients. Corn meal, salt, and oil. I added a teaspoon of baking powder just in case.
The batter looked thin at first, but baked up golden brown and crunchy
1 cup unsweetened original almond milk
1 teaspoon corn starch
1 teaspoon vinegar
1 teaspoon Earth Balance or other margarine
1 1/4 cup corn meal
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons salt
3 tablespoons vegetable oil
Preheat oven to 375
In a cast iron skillet heat 2 tablespoons vegetable oil
In a large mixing bowl, add milk, margarine, vinegar and corn starch, whisk together and met sit for 5 minutes.
Add baking soda and baking powder.
Best add the egg and whisk together.
Add the corn meal and salt. Whisk until smooth.
Put the skillet on the stove top on medium heat.
When the pan is hot. Add the batter and let it cook until a little bubbly
Put in the oven for 30 minutes. Test to make sure it's done by sticking a t toothpick I'm the middle. If it is firm and clean, it's done. Let it rest for 5 minutes
Turn out onto a plate and serve.
The analysis, crumbly, Moist, nice corn flavor. Keep in mind this is not a sweet bread, as it has no sugar.