Friday, November 7, 2008


Just in case you were can substitute plain yogurt (made at home in my crockpot using this post) for the buttermilk in the cornbread recipe in my whole wheat cookbook.

And, when you realize you don't have ANY eggs and need can substitute a mashed banana (one half for each egg) for a cornbread that's beautiful with just a hint of banana.

It was great with our ham and bean soup (which I modified by adding garlic, chili powder, cumin and oregano) and was delicious this morning warmed up and doused with syrup.

Just in case you're ever halfway through a cornbread recipe and realize you don't have buttermilk or eggs.

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