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Are you looking for some milk substitutes for a cornbread recipe? If you are, then you will be glad to learn about these 15 easy ways to substitute for milk in cornbread. Keep reading to find out how to make cornbread without milk!
Cornbread is a type of quick bread made using ingredients like all-purpose flour, cornmeal, sugar, salt, baking powder, eggs, milk, and butter.
But, what if you’re making some cornbread and you only just realized you are out of milk? Are there ways to replace milk in a cornbread recipe and still get good results?
Thankfully, there are many milk substitutes that work in cornbread and we will share them all below.
What can I use in place of milk for cornbread?
The best substitutes for milk when making cornbread include buttermilk, sour cream, almond milk, coconut milk, evaporated milk, half and half, heavy whipping cream, heavy cream, water, and mayonnaise. Some other excellent cornbread milk substitutes are cashew milk, silken tofu, yogurt, oat milk and soy milk!
Best substitutes for milk in cornbread
Buttermilk is often used in cornbread recipes which means that this ingredient makes a good substitute for milk in cornbread.
Buttermilk cornbread will have a taste that is slightly tangier than cornbread made with milk. It will also have more complexity and depth.
Nonetheless, the result will be a cornbread that has crispy, crunchy, and buttery edges with a soft and fluffy inside.
Use 1 cup of buttermilk to replace 1 cup of milk for a cornbread recipe that is made in any 10” cast iron skillet or 9” square pan.
Another ingredient that can be used in place of milk when making cornbread is sour cream.
Sour cream is thicker than milk, so it will make a more dense and creamy cornbread. Some people thin the sour cream out with some water if they like their cornbread to be less dense.
Use 1 cup of sour cream to replace 1 cup of milk or a 1:1 ratio to make a delicious sour cream cornbread!
If you’re looking for a vegan alternative for milk in cornbread, look no further than almond milk.
Because almond milk is sweeter, nuttier, and less creamy than regular milk, an almond milk cornbread will be sweeter and lighter.
Therefore, if you don’t like sweet cornbread, consider cutting down on the sugar in the recipe and using unsweetened almond milk as a good milk replacement in cornbread.
Use 1 cup of almond milk to replace 1 cup of milk.
Full-fat coconut milk is another ideal substitute for milk in cornbread. Coconut milk works if you’re vegan or dairy free and adds a nice rich creaminess to cornbread.
Use 1 1/2 cups of coconut milk to replace 1 cup of milk in a cornbread recipe.
If you have evaporated milk on hand, this can also be used as a substitute for milk in cornbread.
Some people substitute evaporated milk on a 1:1 ratio with milk, but, this ingredient is thicker than milk and has a light caramel flavor that you will be able to taste in the cornbread.
To avoid this, you can thin out the evaporated milk with some water. Use 1 cup of thinned-out evaporated milk as an alternative to 1 cup of milk.
Half-and-half also makes an excellent milk substitute in cornbread recipes. Half and half can be used to make a denser cornbread and can be used on a 1:1 substitute ratio. So, if you’re looking for a milk substitute for cornbread that can make your cornbread recipe denser, this is your best bet.
Heavy whipping cream
Didn’t know you could make cornbread with heavy whipping cream? Well, now you do know!
Heavy whipping cream is a great replacement for milk in cornbread recipes.
Heavy whipping cream is rich, fatty, and creamy, therefore, it is best to thin it out a bit with some water.
Use 1 cup of thinned-out heavy whipping cream in place of 1 cup of milk for your cornbread recipe.
Note: The best way to use heavy whipping cream in cornbread is by diluting the heavy whipping cream with water. ½ cup of water, mixed into ½ cup of heavy whipping cream make a mixture that can be used in place of regular milk.
Heavy cream, which has a bit more milk fat than heavy whipping cream is another good alternative for milk in cornbread.
To make cornbread with heavy cream, simply use 1 cup of thinned-out heavy cream in place of 1 cup of milk, or a 1:1 conversion ratio.
Note: An easy way to use heavy cream in cornbread is by diluting the heavy cream with water. ½ cup of water, mixed into ½ cup of heavy cream make a mixture that is close in consistency to regular milk.
Besides all the other ingredients listed above, you can make cornbread with water instead of milk. These are usually called old fashion hot water cornbread and are super easy to make.
All you will need are ingredients like hot water, cornmeal, butter, baking powder, and some oil for frying. These hot water cornbread are usually prepared by making a cornbread batter with boiling water, which is then formed into small patties and fried.
However, you can find a simple recipe for cornbread with water or this yummy cornbread recipe without milk here. These recipes are made with water instead of milk and turn out just like regular cornbread!
More easy cornbread milk substitute ideas
Here are 5 more ways to replace milk in a cornbread recipe:
In the absence of cow’s milk, you ca use cashew milk as a dairy-free alternative milk substitute in cornbread. Cashew milk is mild, nutty, slightly sweet flavor. But it’s flavor is mild enough that it wound overpower the other favor Sina cornbread recipe. A simple 1:1 Substitue ratio is ideal here. You can also feel free to check out this simple recipe for cornbread with cashew milk.
Another ideal way to substitute milk in cornbread is with silken tofu. To use silken tofu, simply blend some silken tofu with water until smooth to create a creamy tofu milk substitute.
Out of milk? Yogurt is the perfect milk replacement for cornbread. To use yogurt as an effective milk substitute for cornbread, you will need to thin it out with water. To thin out the yogurt with water, scoop out about a cup of yogurt into a bowl. Add a few spoonfuls of water and whisk until smooth and the yogurt is pourable.
Oat milk is creamy, oat-y, and mild and makes the perfect milk substitute for cornbread. It can be used as a 1:1 substitute for cow’s milk in any cornbread recipe.
Soy milk is a versatile and protein-rich milk substitute in cornbread. It can be used as a 1:1 substitute for dairy milk in any cornbread recipe. You can check out this easy soy milk cornbread recipe here.
FAQs about ways to sub for milk in cornbread
Can you use almond milk in cornbread?
Yes, you can use almond milk to make a cornbread recipe. Unless you are planning to make a dairy-free cornbread recipe, simply follow the recipe instructions, but instead of regular milk, use equal parts almond milk.
Can you use water instead of milk for cornbread?
Yes, you can. Water is usually used to make hot water cornbread which is a small fried cornbread patty that has a wonderful texture. However, it is also possible to make regular baked cornbread with water as well.
Do you need milk for cornbread?
You do not need milk to make cornbread. In fact, there are many ways to make cornbread without milk including with water, heavy cream, heavy whipping cream, buttermilk, mayo, etc.