Can you use sour cream in place of milk in cornbread?
Sour Cream This can also substitute for milk in cornbread. It can be added in an equal amount as milk in a recipe. But if you prefer a more liquid batter, you can thin it out a bit with water. Sour cream is thicker than milk, so that it can affect the density of your baked food.
Can I use sour cream instead of eggs in cornbread?
Use 1 1/2 Tablespoon sourcream (or one heaped Tablespoon) in the place of one egg. Beat in air when you add the sourcream just like you would with the egg.
Does Mexican cornbread need to be refrigerated?
Mexican cornbread should be refrigerated and will last several days…or as long as you can resist it.
Can you substitute sour cream for milk in scrambled eggs?
Yes, you can use sour cream instead of milk in scrambled eggs and in fact, you DON’T want to add milk or heavy cream to your scrambled eggs.
Can I use sour cream instead of milk for mac and cheese?
Thanks to its rich and creamy taste, sour cream serves as a good substitute for milk in mac and cheese. When you use sour cream instead of milk, your dish will taste tangier and creamier — which isn’t necessarily a bad thing.
What can I use if I don’t have an egg for cornbread?
Egg Substitutes for Cornbread
- Apple Sauce. Apple sauce is a puree made from steamed apples.
- Ground Flaxseed or Chia seed.
- Silken Tofu.
- Vinegar and Baking Soda.
- Yogurt or Buttermilk.
Can sour cream be used as a binder?
Loaded Deviled Eggs In this deviled egg recipe, sour cream serves as the binder for the egg filling.
How bad is cornbread for you?
Traditional southern cornbread gets its name because it’s made with cornmeal as well as fresh or frozen corn. Unfortunately, both of these ingredients are relatively high in carbs, which can cause unwanted blood sugar spikes.
What is the best way to store cornbread?
How To Store Cornbread
- wrap the cornbread using plastic wrap or aluminum foil.
- put it into a resealable freezer bag.
- keep it in an airtight food container, bread box, or even a cake carrier.
Is it better to add water or milk to scrambled eggs?
Step 3: Water or Milk? If you like fluffier scrambled eggs, add 1 to 1 1/2 tablespoons of water per egg. If you prefer creamy eggs, add 1 tablespoon of milk for each egg. You’ll need a small frying pan to cook your eggs, preferably nonstick.
How do you make scrambled eggs taste better?
11 things to add to eggs
- A teaspoon of chopped, fresh stronger herbs like oregano, tarragon, or thyme.
- 1 tablespoon chopped fresh milder herbs like parsley, chives, chervil, basil, or mint.
- Tabasco, Worcestershire, or other prepared sauce, to taste.
- A quarter cup grated or crumbled cheddar, goat, or other melting cheese.
Can I use sour cream instead of milk?
Sour cream or full fat yogurt can be substituted 1:1 for whole milk. Use this substitute in baking quick breads or for adding creaminess to pan sauces. Sour cream works especially well in recipes calling for buttermilk, too and vanilla-flavored yogurt can be used for sweet quick breads and cakes.
How do you make Mexican cornbread?
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×9 inch baking pan. Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan. Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.
What are the ingredients in Mexican cornbread?
There are several ingredients that give Mexican cornbread its colorful appearance and distinctive taste. Simple cornbread is composed of eggs, milk, corn meal, a small amount of flour, and cooking oil.
What is Mexican corn bread?
Mexican cornbread is a variation on standard cornbread that adds several additional layers of flavor. Crisp on the outside, Mexican cornbread is moist and tender on the inside.
How do you make cornbread with Cream Corn?
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9×9 inch baking dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. Bake for 45 minutes in the preheated oven, or until the top is golden brown.