When it comes to cornbread, there are a lot of different ways you can make it. You can add other spices, mix-ins, or even change the type of milk you use.
There are a few reasons you might want to use a substitute for milk in cornbread. Maybe you’re out of milk, or perhaps you’re looking for a dairy-free option. Whatever the reason, plenty of reserves will work just as well in your cornbread recipe. You can also substitute the egg in cornbread.
But what kind of milk substitute should you use in cornbread?
What are Milk Alternative Options in Cornbread?
There isn’t a wrong answer regarding what kind of milk to use in your cornbread. Each option will provide a different flavor and texture, so it’s up to you to decide which you prefer.
Evaporated milk is probably your best bet if you’re looking for a traditional cornbread flavor. Coconut milk will add sweetness, and buttermilk will give the cornbread a tangy taste. Almond milk is a good choice; mayonnaise or sour cream can add richness. If you want your cornbread to be extra moist, use half and half, yogurt, or heavy whipping cream.
No matter your choice, you can’t go wrong with any of these options!
Best Milk Substitute in Cornbread
Here are a few of the best substitutes for milk in cornbread:
It’s creamy and has a rich flavor that enhances cornbread. It will result in a delicious and moist final product.
The main downside to evaporated milk is that it can make the cornbread slightly sweeter than regular milk. See also, whole milk substitutes.
If you’re looking for a less sweet cornbread, use unsweetened evaporated milk. Another tip when using evaporated milk in cornbread is to add a little extra baking powder. This will help the cornbread to rise more and be less dense.
Coconut milk gives the cornbread a nice, moist texture. Plus, it’s dairy-free and has a neutral flavor.
The only downside is that it can make the cornbread slightly sweeter.
So if you’re not a fan of sweet cornbread, you can always add a little bit less sugar to your recipe.
Buttermilk does lend a delicious tanginess and moistness to cornbread that is hard to replicate with other substitutes.
On the other hand, buttermilk can make cornbread slightly more dense than other recipes. But, this can be remedied by adding an extra egg to the recipe.
Almond milk is lactose-free, cholesterol-free, and low in calories. Plus, it contains calcium and vitamin D. Besides, almond milk also imparts a subtle sweetness to the bread. And, since it’s lower in fat than dairy milk, your cornbread will be lighter in texture.
On the downside, almond milk doesn’t contain as much protein as dairy milk, so your cornbread may not be as tender and fluffy. And, since it doesn’t curdle when heated, you won’t get that nice, slightly tangy flavor that you would from using buttermilk or sour milk.
Here’s a cooking tip: If you use almond milk in your cornbread, add an extra teaspoon of baking powder to help compensate for the lack of protein. This will help your cornbread rise and be nice and fluffy.
Mayonnaise is a versatile ingredient and it adds a lot of moisture to the cornbread. This is because mayonnaise is made with oil, which helps keep things moist.
However, mayonnaise can make cornbread denser than if you were to use milk.
As a remedy, you can use half mayonnaise and half milk to moisten the cornbread without making it too dense.
Sour Cream adds a delicious tangy flavor to the cornbread.
Though it can make the cornbread slightly heavier and less fluffy, if you use light sour cream, this is less of an issue.
Adding a little extra baking powder is essential if you use sour cream in your cornbread. This will help the cornbread to rise properly and be nice and fluffy. Add an extra half teaspoon, and you should be good to go!
Half and Half
Hal and half adds creaminess and body without making cornbread too dense. It also provides sweetness and binds the ingredients together.
That said, a few things to remember when using half and half in cornbread. First, it will make the cornbread richer, so if you’re looking for a lighter cornbread, you may want to use milk instead. Second, the fat content in half and half can cause the cornbread to brown more quickly, so keep an eye on it while baking.
Yogurt instead of milk is a great way to lighten your cornbread recipe. It’s packed with nutrients and lactose-free.
Yet, yogurt is more acidic than milk, so you’ll need to add a little baking soda to your cornbread recipe to neutralize the acidity. Second, yogurt is thinner than milk, so cornbread will be slightly less dense. And finally, yogurt can add a slight tanginess to your cornbread, so if you’re not a fan of that flavor, you might want to stick with milk.
But you can use Greek yogurt. It’s thicker and creamier than regular yogurt, giving your cornbread the closest texture to milk. Just use unsweetened varieties. Otherwise, your cornbread will be too sweet.
Heavy Whipping Cream
Heavy whipping cream can add a richer flavor to the bread. Additionally, it can help keep the bread moist and prevent it from drying.
Of course, some downsides to using heavy whipping cream as a milk substitute in cornbread. One downside is that it can make the bread heavier and denser. Additionally, it can be more challenging to work with when making the bread.
Remember to use less cream than you would milk and whip it before adding it to the batter. This will help to prevent it from curdling. Finally, cook the cornbread lower than you would if using milk.
There are many reasons to choose a milk substitute for cornbread. Perhaps you’re vegan, lactose intolerant, or looking for a healthier alternative to cow’s milk. Whatever your reason, plenty of delicious and nutritious milk substitutes are out there.