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sour_cream_corn_bread [2024/01/06 11:57] – [Source] karinsour_cream_corn_bread [2024/01/06 11:59] (current) – [Notes] karin
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   * I used almond milk because that's what I generally have on hand. You could use cow's milk, rice milk, or soy milk -- whatever you have on hand!   * I used almond milk because that's what I generally have on hand. You could use cow's milk, rice milk, or soy milk -- whatever you have on hand!
 +  * I used white whole wheat flour because I don't eat white flour, but you can do whatever you want. I imagine this would also work perfectly well as a gluten-free bread, using a 1-to-1 gluten free baking powder or perhaps oat or rice flour.
   * If you like this less spicy you could cut the chipotle powder in half. It's not really SPICY as written -- there's just the tiniest amount of heat to it. However, if even that little bit is too much, cut it in half or leave it out entirely. Or sub in some regular chili powder for a bit of flavor without heat.   * If you like this less spicy you could cut the chipotle powder in half. It's not really SPICY as written -- there's just the tiniest amount of heat to it. However, if even that little bit is too much, cut it in half or leave it out entirely. Or sub in some regular chili powder for a bit of flavor without heat.
  
sour_cream_corn_bread.1704567458.txt.gz · Last modified: 2024/01/06 11:57 by karin