Making cornbread is simple, and it goes great with a hearty bowl of chili or a drizzle of honey. It’s the ideal Thanksgiving treat up north. It’s the finest meal of the year in the South! You may be trying to figure out if you can bake cornbread without milk. Yes, you can cook cornbread without milk, to give you a quick answer. All you’ll need to do is locate a low-fat liquid substitute.

My theory is that any substitute for milk in cornbread will alter the taste and consistency. Therefore, you must be aware of how the alternative you’re using impacts the flavor and texture before deciding whether or not you want your cornbread that way. There are several variations of cornbread, so finding the perfect milk substitute certainly requires research.

What Are Substitute For Milk in Cornbread?

Are you lactose intolerant or on a journey to go vegan or lose weight? You might be thinking of a good substitute for milk in cornbread.

Using whole, almond, coconut, or other vegan milk in your cornbread is acceptable. Your preference will depend on which choice offers the desired flavor and texture. Evaporated milk is your best option if you’re aiming for a typical cornbread flavor. The cornbread will taste sweeter with coconut milk and tangier with buttermilk.

Almond milk is an excellent option, while sour cream or mayonnaise can add richness. Yogurt, rich whipping cream, or half & half can all be used to make your cornbread extra moist. Any of these possibilities is a good choice, regardless of your decision!

Best Substitute For Milk in Cornbread

1. Almond Breeze Dairy Free Almond Milk

Almond Breeze is delicious for everybody, but those who can’t have lactose will like it even more. This non-dairy beverage stands out as a milk substitute due to its creamy smooth texture and subtle almond flavor. Almond Breeze has half the calories of milk yet is high in flavor.

Although you can use almond milk instead of regular milk in this recipe, you may notice a drier result because almond milk has a lower fat content.

Due to its sweet and nutty flavor, some people are hesitant to try this substitute, yet, it tastes excellent in cornbread. Plus, almond milk is as flavorless as it gets among non-dairy milk alternatives.

Pros:

• Great taste
• Gluten-free
• Non-GMO

Cons:

• Expensive

2. Saco Cultured Buttermilk

Another well-liked alternative to milk in cornbread is buttermilk. In actuality, buttermilk is already present in many cornbread recipes. Because buttermilk has a slight tang, cornbread gains a complex flavor. The acidity is a benefit because it activates your raising agent, which makes it work better. If the sour taste is too much, try sweetening it with sugar, honey, or syrup.

The only authentic cultured powdered buttermilk on the market, SACO Cultured Buttermilk is created from only natural, sweet cream-churned buttermilk. The unique mixture will significantly improve your baked goods’ appearance, flavor, and mouthfeel. The convenience of SACO Cultured Buttermilk Blend makes it simple to use and store, allowing for repeated enjoyment. It is low-fat and low-cholesterol and produced in a Kosher-certified facility, gluten-free, and nut-free facility.

Pros:

• Great for baking
• Low fat and cholesterol
• Gluten-free

Cons:

• Expensive

3. Organic Traditions Cashew Milk Powder

The assumption that cashew milk may strengthen the immune system and enhance heart health has increased its use in kitchens. It unquestionably provides wholesome proteins, lipids, and a wealth of vitamins and minerals. It is also an excellent replacement for milk cornbread.

Cornbread can be made with cashew milk instead of regular milk. However, because it is thicker than regular milk, the result may be a moister crumb. Cashew milk also has a variety of vitamins, minerals, good fats, and proteins.

Pros:

• Great taste
• Gluten-free
• Vegan

Cons:

• It is not easy to dissolve in hot liquid.

4. Laird Superfood Unsweetened Aloha OatMac Plant-Based Powdered Milk

Aloha OatMac Plant Milk is oat milk done well. Aloha OatMac is simple to take with you and eat on the move because of its shelf-stable powdered recipe! This adaptable mixture offers a novel and improved method of consuming milk. Aloha OatMac is the ideal beverage to enjoy by the glass because of its unique Hawaiian-inspired flavors of luscious macadamia and nourishing gluten-free oats. This delightful combination is wonderfully nutty and irresistibly creamy with no added sugar.

Oat milk produces a non-dairy cornbread with a texture comparable to traditional cornbread cooked with milk, but the flavor may differ significantly. Making cornbread without dairy suitable for a vegetarian diet is a significant benefit of utilizing oat milk. Your cornbread should have the same texture as bread made with ordinary milk. A 1:1 substitution of oat milk for milk is possible.

Pros:

• Unsweetened
• Dairy-free
• Gluten-free

Cons:

• Expensive

Can I Substitute Coconut Milk For Milk in Cornbread?

When the batter for cornbread is thrown into a blazing hot skillet, it creates a crust that is both crunchy and buttery. Cast iron bakeware holds heat, which is how you get the crust’s deep golden color and crunchy edges.

Coconut milk is an excellent alternative to milk in a cornbread recipe since, like regular milk, it frequently already contains fat. However, it would help if you were warned that the meal may easily get overpowered by the powerful flavor of coconut milk.

We advise using coconut milk from a carton rather than a can if you’re making cornbread with it. The coconut milk in the can is sometimes too thick. Before adding this replacement, be sure you like coconut. Otherwise, the aftertaste of coconut can put you off.

To mask the coconut flavor in your cornbread, you should dilute your coconut milk. Use one-fourth with water and reduce the coconut taste even more by adding a dollop of butter. 

Can You Substitute Buttermilk for Milk in Cornbread?

Do you have some buttermilk at home? Could you use it to make cornbread instead of milk?

Buttermilk is acceptable as a substitute for milk when preparing cornbread because it is occasionally used in recipes, even when there is milk.

Cornbread will taste slightly tangier if buttermilk is substituted with milk. However, cornbread will continue to have the same flaky exterior and fluffy interior as when it is made with milk.

Cornbread can be made with sour cream instead of buttermilk as the milk ingredient. In addition to tasting stronger, sour cream is denser than milk and buttermilk. It will make the cornbread creamier on the interior if used in the recipe. Sour cream can be diluted with water if its thick consistency proves too overwhelming.

What Are Some Tips & Tricks for Making the Best Cornbread?

When cornbread was initially introduced to Europe in the 1700s, there were many different ways or tips and tricks one should know when preparing it. 

One of these techniques was to make a hot water cornbread by combining self-rising cornmeal with boiling water and frying it in hot oil. 

When mixing dry ingredients, take your time. The final texture does alter as a result. Don’t thoroughly whisk the lumps out. Although it might be tempting, cornbread batter is meant to have some lumps. It will come out rough and tough if not.

Your baking pan will be easier to remove the cornbread from after it is done if it has been lined with parchment paper. Suppose you’re making sweet cornbread, such as versions with buttermilk or maple syrup. In that case, a baking pan is preferable to a cast-iron skillet, the traditional baking dish for savory Southern cornbread.

Can I Make Cornbread With Water Instead of Milk?

Milk is a normal stable when making cornbread, but you might be out of milk and wondering if you can use water instead.

Heated water cornbread, formed by mixing boiling water with self-rising cornmeal and frying in hot oil, has been prepared in various ways since the 1700s when the food was initially introduced to Europe.

When mixing dry ingredients, take your time. The final texture does alter as a result. Don’t thoroughly whisk the lumps out. Although it might be tempting, cornbread batter is meant to have some lumps. It will come out rough and tough if not.

Your baking pan will be easier to remove the cornbread from after it is done if it has been lined with parchment paper. Southern-style savory cornbread is traditionally baked in a cast-iron skillet, although a baking pan is preferable when making sweet cornbread, such as buttermilk or maple syrup.

Can I Substitute Heavy Cream For Milk in Cornbread?

Modern cornbread is a quick bread that rises from a chemical leavening agent like baking soda or baking powder (or a combination of the two), as opposed to a yeast bread like sourdough boule or white sandwich bread, which would employ an organic yeast.

Yes, you may substitute water for the milk in cornbread. There are a few restrictions to doing so, though.

When cooking, water is frequently used in place of liquids and for a good cause. For the vast majority of people, water is free and readily available. The issue? When you substitute water for a liquid component like milk or heavy cream, the cooked food is drier, less savory, and less rich than it would have been if you had used the milk or cream.

If you want your cornbread to taste more, you should always include a pat – or two – of butter and water at a 1:1 ratio. Since butter is essentially heavy cream, adding it to your food imparts flavor and moisture that might otherwise be missing.

Conclusion

You have it now! There are around three substitutes for milk in cornbread. You now know that there are several alternatives to milk in cornbread. You’ll probably already have a handful when you’re in a bind. You can discover an appropriate milk substitute whether you prefer a nuttier flavor, a softer texture, or both.