If you have been making cornbread for a while, you know how important milk is to the recipe. And even if you are new, you will be figuring it out as you go!
Whether you are new or old, we all have one question in mind when we find that we’ve run out of fresh milk or need something else because of dietary restrictions. What is the best substitute for milk in cornbread? That’s why we have decided to dig deep, did some research, and found the best substitutes for milk in cornbread for you.
Before you decide to run off to the market to buy something that won’t be helpful, go through this list of the best alternatives for milk in cornbread.
Outline
1. Evaporated Milk
While the name evaporated milk might confuse some of you, it is actually quite simple. It is milk from which water has been removed, making it a very concentrated form of milk. This also means that it has a higher fat content than regular milk, so this might not be the best choice if you are looking for a lower-fat alternative.
That said, evaporated milk works great in most homemade cornbread recipes and is handy to have around the house as it has a long shelf life. You might need to add a little water to it to make up for the lost moisture, but other than that, it is a great substitute!
How to substitute: Evaporated milk can be used in a 1:1 ratio for milk in cornbread as it is just more concentrated than regular milk; nothing else is different.
2. Almond Milk
For all our vegan and lactose-intolerant friends out there searching for a substitute for regular milk so that they can enjoy cornbread at home, almond milk is a fantastic option! This milk is made by grinding almonds and water together and results in a delicious, creamy drink that has a nutty flavor.
While it might not be as rich as cow’s milk, it does have a similar consistency which makes it perfect for use in cornbread.
How to substitute: When substituting almond milk for regular milk in cornbread, use the same amount called for in the recipe. As it is not as rich or thick as cow’s milk, you might need to add an extra tablespoon or two of flour to the recipe to get the desired consistency.
3. Powdered Milk
Powdered milk, or dry milk, is made by evaporating all the water from fresh milk. This leaves behind the milk solids, which are then ground into a fine powder. When mixed with water, it reconstitutes into regular milk, so it can be used in any recipe that calls for milk.
While it might not be as fresh-tasting as using regular milk, it is still a good substitute and works well in cornbread recipes. Plus, it has a very long shelf life, so it is always handy to have around! This is one quick fix for every time you forget to get milk but want to make cornbread.
How to substitute: To use powdered milk as a substitute for regular milk in cornbread, mix it with an equal amount of water and add it to the recipe. You might need to add a little extra flour to the recipe as well to get the desired consistency.
4. Buttermilk
Who hasn’t heard of buttermilk? It is a staple ingredient in southern cooking and is often used in cornbread recipes. Buttermilk is made by adding bacteria to milk which causes it to thicken and curdle. This may sound off-putting, but trust us, it tastes delicious!
The tangy flavor of buttermilk compliments the sweetness of cornbread perfectly and results in a moist, fluffy finished product. Buttermilk is best used in cornbread when combined with another liquid because it is so thick that the cornbread’s texture will be too moist and heavy to consume.
How to substitute: You can use buttermilk in a 1:1 ratio for milk in cornbread. Just keep in mind to mix it with some other liquid in a 50-50 ratio before adding it to the recipe.
5. Lactaid Milk
Lactaid milk is a type of milk that has been treated to remove lactose. This makes it safe for people who are lactose-intolerant to drink and also means that it can be used as a substitute for regular milk in recipes.
While it might not taste exactly the same as regular milk, it is still an alternative and works well in cornbread. The texture of Lactaid milk is also quite similar to regular milk, so it will not alter the consistency of your cornbread too much.
How to substitute: You can use Lactaid milk in a 1:1 ratio as a substitute for milk in cornbread recipes.
6. Greek Yogurt
One of our favorite substitutes on this list is this one! Greek yogurt is a type of yogurt that has been strained to remove the whey. This results in a much thicker, creamier yogurt that is perfect for use in cornbread recipes. Greek yogurt also has a slightly tangy flavor which can be balanced by adding a little extra sugar to the cornbread.
If in case you only have plain yogurt, you can still use it as a substitute by straining the whey out yourself. We would recommend you thin out the yogurt with some water before using it as a substitute because, naturally, it can be quite heavy.
How to substitute: You can use Greek yogurt in a 1:1 ratio for milk in cornbread recipes. If you are using plain yogurt, make sure to strain out the whey.
7. Rice Milk
Rice milk is literally made by grinding rice and blending it with water. It is a great alternative for people who are allergic to dairy or are lactose-intolerant since it is completely non-dairy milk. The consistency of rice milk is quite thin, so you will need to add some extra flour to your cornbread.
But rest assured, it will not make a great difference when you see the end result. Mostly, rice milk can be found in Asian stores but is gradually becoming more mainstream.
How to substitute: You can use rice milk in a 1:1 ratio for milk in cornbread recipes.
8. Sour Cream
This may sound off-putting because who uses sour cream in cornbread? But trust us, it works! The tangy flavor of sour cream is a great compliment to the sweetness of cornbread and also gives the cornbread a moist, fluffy texture. We would recommend using reduced-fat sour cream, which has a lighter texture so that your cornbread is not too heavy.
Adding vanilla extract to the recipe will help you level the flavor. If you don’t have reduced-fat cream, then just use water to thin out the cream till it is at your preferred consistency.
How to substitute: The amount of sour cream and water in a 1.1 ratio can be mixed together to make a dairy-free milk substitute.
9. Soy Milk
If you are still out there looking for a non-dairy alternative for your cornbread, then soy milk is your best bet. Made from soybeans, this milk is high in protein and calcium and has a consistency that is quite similar to cow’s milk. You can find soy milk in most supermarkets nowadays, and it comes in a variety of flavors so you can choose the one you like best.
It also contains some fat which makes it a good choice when using it to make cornbread. The only thing to keep in mind when using soy milk is that it has a slightly nutty flavor which might come through in your cornbread.
How to substitute: You can easily replace regular milk with soy milk in a one-on-one ratio as both of them share the same consistency.
10. Hemp Seed Milk
We know how difficult it is for non-dairy consumers to find good substitutes, and that is why we are including hemp seed milk on this list. This type of milk is made by blending hulled hemp seeds with water, and it has a creamy, nutty flavor that goes well in cornbread recipes. It is rich in omega-3 fatty acids and is a good source of protein, making it a nutritious choice.
Hemp milk can be found in most health food stores, but if you cannot find it, you can also make it at home, which is arguably one of the best things about this milk. The only drawback of using hemp milk is that it has a greenish tint which might not be the most appetizing color for your cornbread.
How to substitute: You can use hemp seed milk as a one-on-one replacement for regular milk in cornbread recipes.
11. Cashew Milk
If hemp milk is not your thing, then you can also try cashew milk, which is another non-dairy alternative that works well in cornbread recipes. This milk is made by blending cashews with water, and it has a creamy consistency and nutty flavor, pretty similar to hemp milk.
Cashew milk is also rich in nutrients like calcium, magnesium, and phosphorus. The only thing to keep in mind when using cashew milk is that it has a slightly sweet flavor which might come through in your cornbread.
How to substitute: Substitute cashew milk for regular milk in a 1:1 ratio.
These are some of the best substitutes for milk in cornbread. With so many options available, you can easily find one that works best for you and your family. Dairy or non-dairy, we have plenty of choices for you to pick from.
FAQs
What can you substitute milk for in cornbread? ›
- Cream or Half-and-Half. Cream is richer than milk, so to avoid heavier dough or batter use a ratio of about 60 percent cream to 40 percent water. ...
- Evaporated or Powdered Milk. ...
- Sour Cream or Plain Yogurt. ...
- Water (or Water and Butter) ...
- Nut Milk. ...
- Soy Milk. ...
- Oat Milk. ...
- Rice Milk.
Can cornbread be made with water instead of milk? You can, but the resulting cornbread will be drier and crumblier if you do since you won't have the added fat. If you need to make this swap, add about a tablespoon of vegan butter or coconut oil for each cup of water you use.
Can I use water instead of milk for cornbread jiffy? ›“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk.
Can I substitute mayo for milk in cornbread? ›As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant. You won't really notice the difference in taste in the cornbread; it's mainly for holding your cornbread together so it doesn't crumble apart.
What is a good substitute for milk? ›- Soy Milk. Soy milk has been the most popular non-dairy substitute for decades because its nutrition profile closely resembles that of cow's milk. ...
- Almond Milk. Almond milk is a great dairy alternative when you are looking to cut calories. ...
- Rice Milk. ...
- Coconut Milk. ...
- Hemp Milk. ...
- Cashew Milk.
Some people have theorized that cornbread and milk, also referred to as “crumble in” or “crumb-in,” was a way for farmers and their families to stay fed during food shortages. Others agree that it may have risen from southern people trying to revive stale or dried-out cornbread.
What happens if you use water instead of milk? ›Water. In an absolute pinch, water can sometimes be used as a substitute in a recipe that calls for milk…but you might experience some changes in flavor and texture. (Think: Less creamy, less fluffy and less rich.)
What cornbread mix is just add water? ›Just Add Water, Mix, and Bake. Makes 8” Loaf (Pack of 2)
How much sour cream to substitute for milk? ›1. Sour Cream or Yogurt. Sour cream or full fat yogurt can be substituted 1:1 for whole milk. Use this substitute in baking quick breads or for adding creaminess to pan sauces.
What can you substitute for milk in Jiffy cornbread? ›To Make Jiffy Cornbread More Moist
Mix the box cornbread mix and egg together, but instead of the milk, use 1/3 cup sour cream, 1/2 cup buttermilk, or one drained 8-ounce can creamed corn.
How do you substitute water for milk? ›
Water. You can use water in most baking recipes that call for milk. Use 1 cup of water and 1-1/2 teaspoons of butter for every 1 cup of milk called for in the recipe.
Why is my cornbread crumbly? ›If you're finding that happening, then there could be a couple of different reasons your cornbread recipe is crumbling: The kind or amount of flour you're using. Try experimenting with less flour or a different brand to see if that helps with your cornbread consistency. Too much cornmeal.
What can I use instead of milk in Trader Joe's cornbread mix? ›Replace the Trader Joe's cornbread mix suggestions for milk and vegetable oil with light coconut milk and coconut oil (heated to liquid state if necessary). Then bake as suggested. So easy!
How much mayonnaise to replace milk? ›Can mayonnaise be used in place of milk in recipes? Because mayonnaise is thicker than milk, you will need to thin it with water or use 1/3 of the mayonnaise you would use with milk. One tablespoon of mayonnaise is used in every three tablespoons of milk.
How do you make cornbread less crumbly? ›Adding oil and sour cream will help make the cornbread more moist and less crumbly.
What is the substitute for 1 cup of whole milk? ›| Food | Amount | Substitute |
|---|---|---|
| Milk, whole | 1 cup | 1/2 cup evaporated milk, 1/2 cup water |
| Milk, whole | 1 cup | 1 cup nonfat milk, 2 1/2 tsp butter |
| Milk, whole | 1 cup | 1 cup skim milk, 1 tbsp melted butter |
| Milk, whole | 1 cup | 7/8 cup skim milk, 1/8 cup heavy cream |
Oat Milk. Oat milk is perhaps the creamiest of all the plant milks. Its thick creamy texture means it's one of the closest plant-based milks to resemble dairy milk. Oat milk is quickly becoming a favorite non-dairy alternative to milk with popular brands like Oatly disrupting the traditional milk industry.
What makes Southern cornbread different? ›Northern cornbread isn't very sweet and is made with fewer eggs and yellow cornmeal to achieve a crumbly texture. Southern-style cornbread can be made with white or yellow cornmeal, has a buttery finish and calls for more eggs, which produces a cakelike texture.
Why put eggs in cornbread? ›Eggs act as a binding agent for cornbread; they make the ingredients stick together. Eggs also lend their flavor, making the bread taste more delightful.
Why do people put sugar in cornbread? ›If you use one of the stone-ground varieties of cornmeal, you can omit the sugar. But if you use the more common finely-ground cornmeal, adding sugar will help attain the flavor of stone-ground cornmeal.
Can you use evaporated milk instead of milk? ›
Use evaporated milk instead of fresh milk in recipes. Add an equal amount of water. For example, if a recipe lists 1 cup (250 mL) milk, add ½ cup water to ½ cup evaporated milk. Try leftover canned milk in tea, coffee, omelets, soups, hot oatmeal or even spaghetti sauce.
Can I substitute oil for milk in baking? ›Add extra fat
Adding a bit of extra butter or, if you're going completely nondairy, vegetable or coconut oil, will create a better texture. It's worth noting that these two milk substitutes will also impart a slightly nutty flavor, but that works great in some recipes, like these coconut treats.
Milk is more hydrating than water
For example, milk was found to be even more hydrating than plain water because it contains the sugar lactose, some protein and some fat, all of which help to slow the emptying of fluid from the stomach and keep hydration happening over a longer period.
Baking Soda, Cornstarch, and Cream of Tartar
Mixing 2 parts cornstarch, 1 part baking soda, and 1 part cream of tartar together and adding this mixture to your cornbread batter in a 1-to-1 substitution to baking powder can help your cornbread rise nicely in the oven.
The air spaces are created by bubbles of gas (mostly carbon dioxide) produced within the batter during the baking process. Ingredients that produce these bubbles are called leavening agents. In "quick breads," which have no yeast (and don't require hours for dough to rise), the leavening agent is usually baking powder.
Why do you put baking soda in cornbread? ›Baking powder & baking soda: To help the bread rise. Eggs: Needed for moisture and structure. Milk: Whole buttermilk is best for this recipe.
Is it better to bake with sour cream or milk? ›Baking with Sour Cream: The creamy texture of sour cream makes baked goods more moist than if you used milk. This makes sour cream an excellent choice for recipes that are known to have drier results, like sponge cakes.
What can I substitute for 1 cup of butter milk or sour milk? ›Milk and lemon juice
To make 1 cup (240 mL) of buttermilk substitute, add 1 tablespoon (15 mL) of lemon juice to a liquid measuring cup. Then, add milk to the 1-cup line (240 mL) and stir. You can either use fresh-squeezed lemon juice or bottled lemon juice.
Cream cheese is an excellent substitute for milk. It produces a tasty, creamy dish that you will love. This is my own personal preference when I find I do not have milk on hand. The consistency of cream cheese is obviously much thicker, which produces a thicker mixture once it's been cooked.
What can I substitute for milk in muffin mix? ›- Half and half. ...
- Heavy cream. ...
- Nondairy milks, like soy and almond. ...
- Sour cream. ...
- Yogurt. ...
- Evaporated milk. ...
- Canned coconut milk. ...
- Water.
What type of milk is best for cornbread? ›
Baking powder and baking soda – They make the cornbread nice and fluffy. Almond milk – For moisture. If you don't keep almond milk on hand, feel free to substitute a different type of milk. My homemade oat milk or regular cow's milk would work here too.
Can I substitute evaporated milk in cornbread? ›Can you use evaporated milk in cornbread? Absolutely! Evaporated milk in cornbread is an excellent substitute for regular milk in cornbread.
What makes water taste like milk? ›Calcium makes water taste milky and smooth, magnesium can be bitter, and sodium makes it taste salty.
Which milk alternative uses the most water? ›Almond milk requires more water than any of the other dairy alternatives: It takes 130 pints of water to produce a single glass of almond milk.
Can applesauce replace milk in baking? ›Applesauce is an excellent milk substitute. It is great for someone that is lactose intolerant and has a nut allergy. Applesauce is more nutritious than cow milk, so you get more out of your pancakes than if you just used milk.
Why is my cornbread dense and heavy? ›That's because we are using a lot of heavy ingredients. The cornmeal, flour, sugar, and buttermilk are going to add weight. The end result is a dense, but very moist cake like cornbread.
What holds cornbread together? ›Put in an extra egg yolk.
Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it. You can add a yolk even if your recipe doesn't call for any eggs at all--just put it in with the other wet ingredients.
Why Is Jiffy Mix So Crumbly? The recipe on the box doesn't give the batter as much moisture as I like in my cornbread, which is why it can sometimes turn out crumbly. Adding in the sour cream and vegetable oil makes a huge difference and makes the best moist cornbread.
Can you use almond milk in Krusteaz cornbread mix? ›A: We don't recommend using water in place of the milk in our Krusteaz Honey Cornbread & Muffin Mix. However, any unsweetened and unflavored milk substitute, such as almond milk or oat milk, works well as a substitution!
Can I use almond milk instead of milk? ›Almond milk can be used 1:1 in place of 2% milk and whole milk when baking. When using it in place of whole milk, confections may bake a little faster, as there is more water in almond milk than dairy milk.
Can I use heavy cream instead of milk? ›
You can substitute heavy cream for milk by diluting it with a little water. Use half a cup heavy cream and half a cup water for every cup of whole milk. 1 cup whole milk: combine ½ cup heavy cream and ½ cup water.
How many cups of mayonnaise equals one egg? ›Methods. I used a substitution amount found on Allrecipes: 3 tablespoons of mayonnaise in place of 1 egg.
Is mayonnaise a good substitute for milk? ›Grab the mayo as a milk substitute when using Hamburger Helper because its luscious texture and richness from oil and eggs make it ideal for thickening your sauce. Mayo will change the flavor of your dish a little, as it has a tangier flavor than milk does, but it's a delicious change.
How much mayo is equal to 3 eggs? ›Likewise, using mayonnaise in eggs is relatively simple once the right ratio of oil to egg has been established for a specific recipe. For most baked goods recipes that require eggs, three tablespoons of mayo can be substituted for one egg.
Why is my cornbread gummy in the middle? ›It's likely that you simply didn't bake it long enough, and baking it for several more minutes might be all that is needed to fix this issue. You should check the cornbread with a toothpick to see if it's truly finished baking. If it's not, have patience and give it a bit more time.
Why does cornbread crack on top? ›If the top of the cornbread cracks while baking it means your oven is too hot. If you notice it rising in the centre rather quickly turn the oven down a few degrees.
How do you make dry cornbread moist again? ›You can dot the cornbread with butter or spritz it with a bit of water to help moisten the bread if it seems stale or dry. Bake the cornbread for 10 minutes or until warmed through. If frozen, you may need to bake for an additional 5-10 minutes.
Can I use water instead of milk in baking? ›Water. In an absolute pinch, water can sometimes be used as a substitute in a recipe that calls for milk…but you might experience some changes in flavor and texture. (Think: Less creamy, less fluffy and less rich.)
Can I use water instead of milk for muffins? ›You can use water in most baking recipes that call for milk. Use 1 cup of water and 1-1/2 teaspoons of butter for every 1 cup of milk called for in the recipe. The extra butter will help your baked goods stay moist.
Can you use water instead of buttermilk for cornbread? ›If you want to use water instead of buttermilk to make cornbread, you can try adding a tablespoon of vinegar per cup of water used to replace it.
What is a substitute for 1 2 cup whole milk in baking? ›
Half and Half
Half and half can easily be used in place of whole milk with the addition of a little water. Combine ¾ cup half and half and ¼ cup water for every cup of whole milk you're substituting.
Sour cream or full fat yogurt can be substituted 1:1 for whole milk. Use this substitute in baking quick breads or for adding creaminess to pan sauces. Sour cream works especially well in recipes calling for buttermilk, too and vanilla-flavored yogurt can be used for sweet quick breads and cakes.
What is a dairy free substitute for whole milk in baking? ›Whole milk: Use soy, cashew, or well-shaken canned coconut milk for its higher fat content. Skim, 1%, or 2% milk: Use almond or rice milk, or coconut milk beverage. Buttermilk: Make your own buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 cup non-dairy milk.
What happens if you don't use milk in baking? ›What happens if you don't add milk to a cake? If you completely omit the liquid in a cake recipe, the cake will turn out dry and possibly dense and/or crumbly. Liquid needs to be added in order to achieve a cake that's moist with a nice texture.
How important is milk in baking? ›Milk encourages the browning reactions characteristic of baked goods like pastry crusts, cookies and biscuits. Milk contributes to the keeping quality of bread and gives it a soft crust. Additional protein and sugar (lactose) in milk adds more sweetness and a browner color to baked goods than water.
Can I use water instead of milk in Bisquick? ›To make Bisquick pancakes without milk (or Bisquick biscuits without milk), substitute an equal amount water or non-dairy milk for the milk called for on the recipe on the package. Add any other ingredients, such as oil and eggs, as instructed.
What happens if you substitute water for milk in a cake? ›Instead of using water, use a dairy product. Replacing the water with milk will make your cake instantly taste homemade, while using buttermilk will make it taste rich and creamy.
What can I use instead of milk in Jiffy cornbread mix? ›To Make Jiffy Cornbread More Moist
Mix the box cornbread mix and egg together, but instead of the milk, use 1/3 cup sour cream, 1/2 cup buttermilk, or one drained 8-ounce can creamed corn.