Cornbread is a popular side in the United States, where it is often served for breakfast. It can also be served with a barbecue, soup, or chili. Cornbread is quick and easy to whip up at home.
If you are making cornbread at the last minute, you may be disappointed to find that you’re out of milk. However, there are various substitutes for milk, including water.
Keep reading to discover which substitute you have in your kitchen cupboard that will work well in your cornbread recipe!
Can I Substitute Water for Milk in Cornbread?
The short answer is yes. You can use water in place of milk while baking cornbread. However, since water does not contain any fats, your cornbread may have a drier consistency.
There are many other substitutes that will work better than water since water does not contribute any fat or flavor to the cornbread.
However, if you do not have any of the other substitutes readily available or would rather use water because it is budget-friendly, you can mix some melted butter with the water so that the bread doesn’t come out dry.
The butter will also add some flavor to the cornbread. Add about one tablespoon of melted butter for every cup of water that you’re using.
Once you have added the butter to the water, substitute the mixture at a 1:1 ratio for milk. Here are some better alternatives to water.
1. Almond Milk
Almond milk is a more effective substitute for milk than water. Almond milk is a bit thinner than cow’s milk, which can result in a slightly drier cornbread.
However, like with water, you can rectify this by adding a small amount of butter to the mixture. Almond milk has a slightly sweet, nutty flavor.
This can complement the flavor of the cornbread and provides a unique twist to the original recipe. Substitute almond milk for cow’s milk at a 1:1 ratio.
Since evaporated milk is made by removing around 50% of the water from milk, it’s a great substitute for milk. Simply mix the evaporated milk with the same amount of water, and you will end up with a liquid almost exactly like milk!
This will give you cornbread that has a very similar flavor and texture to cornbread made with cow’s milk. Since the two are so similar, evaporated milk is our top pick.
It can also be used in a variety of other recipes as a substitute for cow’s milk, so it’s a good idea to keep a few cans in the kitchen cupboard for emergencies.
Evaporated milk generally comes canned, and an unopened can lasts for several years!
3. Powdered Milk
Powdered milk is another great replacement for cow’s milk. While mixed-up powdered milk is not particularly appealing for drinking purposes, its flavor is more than adequate for baked goods such as cornbread.
Powdered milk will last for ages in the cupboard and is quick and easy to mix up. Follow the direction on the packaging to mix it up.
Once mixed up, substitute the liquid for cow’s milk at a 1:1 ratio. You even get buttermilk powdered milk, which can add a unique twist to cornbread.
4. Yogurt
You can use any type of unflavored yogurt as a substitute for milk, either Greek yogurt or regular plain yogurt. Yogurt is a great substitute, as many people will already have some in their fridges!
If you choose to use yogurt, thin it out with some water. The amount of water that you will need will vary depending on whether the yogurt is double cream, full cream, or low fat.
You will need to add more water to double-cream yogurt than you will to low-fat yogurt. The mixture should consist of around 75% yogurt and 25% water but adjust this according to the consistency of the yogurt.
You should also add a pinch of sugar to the mixture, as yogurt is quite sour. Once it has been thinned and a pinch of sugar added, you can also substitute it for milk at a 1:1 ratio.
5. Buttermilk
Buttermilk is another popular substitute for milk in cornbread. In fact, there are many cornbread recipes around which already contain buttermilk. Buttermilk is slightly tangy, which adds a complex flavor to cornbread.
The acidity is a bonus because it helps your raising agent to work better as it activates it. However, if you don’t enjoy the tangy flavor, you can add a teaspoonful of vanilla essence or a pinch of sugar, honey, or syrup.
Since buttermilk is thicker than milk, you should dilute it with equal parts of water. Buttermilk will result in a very moist cornbread, so if you prefer crumblier cornbread, use a different substitute.
6. Cashew Milk
Cashew milk has gained popularity as a dairy substitute in the past few years, and many people have it in their kitchens nowadays. Cashew milk can be used as a substitute for cow’s milk, but bear in mind that it’s also thicker than milk.
As a result, it will create moister cornbread than cow’s milk does. In addition to this, cashew milk contains various vitamins, minerals, healthy fats, and proteins.
7. Oat Milk
If the other substitutes don’t appeal to you, why not try oat milk? Oat milk is very similar in consistency to cow’s milk. Oat milk is creamy and has a mild oatmeal-like flavor.
It is also high in fiber and protein, making it a healthy option. Oat milk is vegan-friendly and much cheaper than almond milk.
8. Coconut Milk
Coconut milk is another wonderful substitute for cow’s milk and will leave you with a light but creamy cornbread. Coconut milk is also vegan, so it’s a great option for those who don’t want to use cow’s milk because it’s dairy.
Ensure that you use unsweetened coconut milk, or else you’ll end up with cornbread that tastes more like a cake than bread!
If this article has inspired you to make homemade cornbread, have a look at our quick and easy cornbread recipe below:
Cornbread Recipe
Ingredients
- 1 cup cornmeal
- 1 cup flour
- ¼ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sunflower oil
- 1 egg
- 1 cup milk or your chosen substitute
Method
1. Put the oven on 425 degrees Fahrenheit and grease a baking dish.
2. Place the dry ingredients in a bowl and stir. In a separate bowl, whisk the wet ingredients.
3. Combine the wet and dry ingredients and stir until just mixed. Do not overmix or the cornbread will become tough.
4. Pour the batter into the greased baking dish and cook for about 20 minutes. The cornbread should be golden in color.
5. Enjoy with a slice of butter.