Heavy cream could be used for milk in cornbread, but the baked cornbread might be heavy and too dense, because of the high fat content of heavy cream. It would be better to thin the heavy cream with water to bring it closer to the consistency of milk before using it in cornbread.
Yes. You can use it for cornbread. It's not noticeable.
Yes, of course you can! You can use either milk or almond milk when you are baking, because your pastry will become creamier and healthier than using eggs. You can also use lowfat vanilla yogurt to make it healthier, and/or creamier.
7cups in the cornbread dressing
It is possible to use evaporated milk instead of whole milk when making a Jiffy cornbread mix. 2% milk is also a viable option.
2 cups of milk
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Condensed milk and regular (fresh) milk are very different ingredients. Condensed milk is much thicker and sweeter-- it has a syrupy consistency and can be eaten with a spoon. Fresh milk is very different, not as thick or sweet and drinkable. Regular milk is not a good substitute for condensed milk.
We don't know exactly how much cornbread the colonists eat, but we do know they ate quite a bit. They usually had a surplus of the ingredients needed for cornbread, so they made lots of it. Colonists usually had a lot of cornmeal, flour, and salt to make the cornbread.
Some delicious recipes for a cornbread feast include classic cornbread, jalapeno cheddar cornbread, honey butter cornbread, and cornbread stuffing.
1 Cup + 3 Cups = Pint