Nikki Piggle (aganippe) wrote in vegancooking,
Nikki Piggle
aganippe
vegancooking

Replacer for Yogurt in Baking Cornbread

I want to adapt this spoon-cornbread recipe, and it all looks pretty simple except for the yogurt. What do I use in its place? Soy yogurt seems like a bad idea, since I'm pretty sure it is in the recipe for moisture. So, treat it like sour cream? Use Tofutti?

Please offer ideas!

Here is the original recipe:

1 1/2 c. cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 - 1/4 tsp. cayenne pepper
2 c. corn kernels, drained
1 c. plain yogurt
1/2 c. water
1/4 c. vegetable oil
1/2 c. onion, chopped
2 cloves garlic, minced
2 eggs, beaten
1 c. Cheddar cheese, grated

Mix together the dry ingredients. In a separate large bowl, combine the remaining ingredients; then stir in the dry mixture. When moistened throughout, spoon into a well-greased 10 1/2-inch iron skillet. Bake at 350* F. for 45 minutes. This recipe makes eight big, moist flavorful wedges -- almost like spoon bread.
Tags: -adapting recipes, breads-cornbread, substitutes-dairy-yogurt
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 9 comments