I am makeing Vidalia Onion Cornbread, will it still work if I leave out the sour cream?
Okay here is the recipe I got from Paula Deen, but I dont have any sour cream, and I dont have any way of going to the store to get any. So if I leave it out do you think it will hurt?
1/4 cup (1/2 stick) butter
1 large Vidalia or other sweet onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt
Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray.
In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean.
considering the fact that it calls for a whole cup, it will change the recipe …. you did not say what you have in the house, but you could …
***use yoghurt: drain it thru a strainer lined with cheesecloth positioned over a bowl, until it loses some of the liquid and is of a consistency like sour cream
*** drain some buttermilk in the same fashion.
*** and you could mix some cream cheese or topfen or mascarpone or chenna / paneer with some milk until it resembles sour cream…..
*** if you add lemon juice or vinegar (about 2 tsps of either to a quart of plain milk to sour it, you will still need to drain the curd, or you will have too much liquid …..
>> but you did not say where in the world you live so it is difficult to know what to suggest as a substitute //one country’s buttermilk is not another country’s buttermilk
>> do not alter the other ingredients except you might add some fresh chopped herbs or a dash of chilli pepper in some form….otherwise it sounds very good and wholesome
x
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