Dear Readers,
I love eating turkey chili with a piece of cornbread. However, it is usually very high in fat due to all the butter, oil, and milk. I had to come up with a solution to make Lisa's version of cornbread . I wanted to substitute the milk with regular soy milk and not add any oil or butter. It is easier to get a dry cornbread mix and then add the necessary ingredients. Many brands add dairy products already which makes it challenging. I went on the scavenger hunt at the store and found the classic Jiffy cornbread mix. It did not contain any dairy in the dry mix. To prepare all I did was add soy milk and 1 egg to the dry mix.
The cornbread just came out of the oven and I did a taste test. You may be thinking well..."Does it taste any different?" It actually tastes just like cornbread..there were no hidden flavors from the soymilk. Trust me if you cannot consume milk due to health or nutritional reasons, soy milk is a great alternative. If you get the original type it really doesn't have a flavor at all.
The cornbread was moist, tender, and had that sweet/toasted corn flavor that we all love. Dip your bread in the chili and you don't have to slab butter on it.
Next time I make cornbread I am going to really dress it up. I will make cornbread with cilantro, roasted onions, garlic, corne, and ham/prosciutto. I will post this sometime soon. So stay tuned...
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