The Best Substitutes for Milk in Cornbread, Rounded Up

Ran out of milk? Or looking to spice things up with your next cornbread? Our list of milk substitutes in cornbread’s got you covered.

When it comes to comfort food, few things can rival the warm, buttery goodness of freshly baked cornbread.

This humble classic has been a staple in kitchens across America for generations, with its golden crust and tender crumb offering a perfect canvas for a variety of flavors.

But what happens when you find yourself short on milk, whether due to dietary restrictions, personal preference, or simply an empty carton in the fridge?

That’s where we come in.

We’ve written this guide to help you evaluate all good substitutes for milk in your cornbread and uncover the top contenders that can lend that coveted richness while catering to your dietary needs.

Dairy-Based Milk Substitutes

Let’s start with dairy-based milk substitutes.

While regular milk is a staple ingredient in cornbread recipes, there are times when you might need to use a substitute.

Whether you’re lactose intolerant, vegan, or simply out of milk, these dairy-based options can work well in your recipes.

Buttermilk

Substitution: 1:1, meaning if a recipe calls for 1 cup of whole milk, you can use 1 cup of buttermilk instead. Note that buttermilk is more acidic than milk.

Buttermilk is a popular substitute for regular milk in baking recipes because it has a tangy flavor that can enhance the flavors in your cornbread.

Made from the liquid that’s left behind after churning butter, buttermilk has a thicker consistency than regular milk, which can help with the texture of your cornbread.

In addition to its culinary uses, buttermilk has also been used for centuries as a natural remedy for upset stomachs and other digestive issues.

Plain Yogurt

Substitution: 1:1, meaning if a recipe calls for 1 cup of whole milk, you can use 1 cup of plain yogurt instead. Note that yogurt is denser than milk, so you may want to add a bit of water to your cornbread as well.

Yogurt is another dairy-based milk substitute that can work well in cornbread.

It has a tangy taste that can complement the sweetness of the cornmeal, and it also has a thick texture that can improve the crumb of your cornbread.

Yogurt is also a good source of protein and probiotics, which can benefit your digestive and immune systems.

Sour Cream

Substitution: 1:1, meaning if a recipe calls for 1 cup of whole milk, you can use 1 cup of sour cream instead. Note that, like yogurt, sour cream is a fermented dairy product, so it’s tangier and denser than milk. You may want to add a bit of water to your cornbread.

Sour cream might seem like an odd choice, but it can work wonders in cornbread.

It has a tangy flavor that can balance out the sweetness of the cornmeal, and it also has a thick texture that can help your cornbread stay moist.

Sour cream is also a versatile ingredient that can be used in dips, dressings, and other recipes.

Evaporated Milk

Substitution: 1:1. To substitute, mix a 12-ounce can of evaporated milk with 18 ounces of water. Then use as much diluted evaporated milk as the amount of whole milk called for in the recipe.

Evaporated milk is another option that might not immediately come to mind when looking for milk substitutes, but it can work well in cornbread.

Made by removing about 60% of the water from regular milk, evaporated milk has a creamy texture that can add richness to your cornbread.

It also has a mild taste that won’t interfere with the other flavors in your recipe.

Evaporated milk is also a good source of calcium and vitamin D, which are important for strong bones and teeth.

So next time you’re out of regular milk or looking to switch things up in your recipe, consider trying one of these dairy-based milk substitutes.

Not only can they add unique flavors and textures to your dishes, but they also offer additional health benefits.

Non-Dairy Milk Alternatives

For those who are lactose intolerant or have a milk allergy, there are a plethora of non-dairy milk alternatives available in the market.

Not only are they great for those with dietary restrictions, but they also offer unique flavors and textures that can add depth to your cornbread.

Let’s explore some of the most popular non-dairy milk alternatives:

Almond Milk

Substitution ratio: 1:1, meaning if a recipe calls for 1 cup of whole milk, you can use 1 cup of almond milk instead.

Almond milk is a popular choice for those who are looking for a nutty flavor to add to their cornbread.

It is made by blending almonds with water and straining the mixture to remove any solids. This process makes almond milk thinner than regular milk, so you may need to adjust your recipe accordingly.

However, almond milk is packed with nutrients such as vitamin E, magnesium, and calcium, making it a healthy choice for your cornbread recipe.

Soy Milk

Substitution ratio: 1:1, meaning if a recipe calls for 1 cup of whole milk, you can use 1 cup of almond milk instead.

Soy milk is another widely available alternative to dairy milk.

It is made by soaking and grinding soybeans, then boiling and straining the mixture to remove any solids.

Soy milk has a mild flavor that won’t overpower your cornbread, and it also has a thicker consistency than almond milk. Plus, soy milk is often fortified with vitamins and minerals, making it a healthy choice for your diet.

Oat Milk

Substitution ratio: 1:1, meaning if a recipe calls for 1 cup of whole milk, you can use 1 cup of almond milk instead. Note that oat milk will make your cornbread slightly sweeter.

Oat milk might be a newer option for some, but it has quickly gained popularity.

It is made by blending oats with water and straining the mixture to remove any solids.

Oat milk has a slightly sweet flavor that pairs well with cornbread, and it also has a creamy texture that mimics regular milk. Plus, oat milk is great for those with nut allergies, as it is nut-free and gluten-free.

Coconut Milk

Substitution ratio: ½ cup coconut milk for every 1 cup of milk called for by the recipe, meaning if a recipe calls for 1 cup of whole milk, you can use ½ cup of almond milk and ½ cup of water instead.

Coconut milk might not be the first milk alternative that comes to mind for cornbread, but it can add a unique flavor profile.

It is made by blending coconut meat with water and straining the mixture to remove any solids.

Coconut milk has a tropical taste that can complement savory or sweet recipes alike. Keep in mind, however, that it is higher in fat than other milk alternatives, so use it sparingly.

Rice Milk

Substitution ratio: 1:1, meaning if a recipe calls for 1 cup of whole milk, you can use 1 cup of rice milk instead. Note that rice milk is often sweetened; it will alter the taste of your cornbread.

Rice milk is another great option for those with dietary restrictions.

It is made by blending rice with water and straining the mixture to remove any solids.

Rice milk has a mild taste that won’t overpower your cornbread, and it also has a thin consistency that’s similar to almond milk. Keep in mind, however, that rice milk is often sweetened, so be mindful of any added sugars in your recipe.

Now that you know the different non-dairy milk alternatives available, you can experiment with them to find the perfect one for your cornbread recipe.

Whether you’re looking for a nutty flavor, a creamy texture, or a unique taste, there’s a non-dairy milk alternative out there for you.

Why Substitute Milk in Cornbread?

If you’ve tried making cornbread before, you might be wondering why anyone would want to substitute milk in the first place.

Well, there are a few reasons.

Dietary Restrictions and Allergies

One common reason for substituting milk is for dietary restrictions or allergies.

Many people are lactose intolerant, which means they have trouble digesting lactose, a sugar found in milk. This can cause uncomfortable symptoms like bloating, gas, and diarrhea.¹

In these cases, substituting a non-dairy milk alternative is a must. These milk alternatives can be found at most grocery stores and can be used in equal amounts as a substitute for regular milk in cornbread recipes.

Personal Taste Preferences

Another reason for substituting milk is for personal taste preferences.

Some people simply don’t like the taste of milk or prefer not to use it in their cooking. In these cases, there are plenty of options to choose from to still achieve the perfect texture and flavor in your cornbread.

For example, you could use buttermilk instead of regular milk. Buttermilk has a tangy flavor that can add a nice depth of flavor to your cornbread.

You could also use yogurt or sour cream, which will add a slight tanginess and richness to the bread.

Another option is to use coconut milk, which will add a subtle coconut flavor to the cornbread.

Availability and Convenience

Lastly, substituting milk might simply be a matter of availability and convenience.

If you run out of milk or don’t have any on hand, there’s no need to run to the store.

So, whether it’s for dietary restrictions, personal taste preferences, or simply a matter of convenience, there are plenty of reasons to substitute milk in your cornbread. Try out some of these alternatives and see which one you like best!