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.
11 Best Substitutes For Milk In Cornbread
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.
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.