How to Make Cornbread Without Milk: 11 Steps (with Pictures) (2024)

FAQs

What can I use if I don't have milk for cornbread? ›

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor.

You can find about a dozen egg replacements for your recipe, including applesauce, yogurt, silken tofu, flaxseed/chia seeds, vinegar and baking soda, and mayonnaise.

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

The good news is that you can swap sour cream into baking recipes like banana bread at the same one-to-one ratio you would use for savory recipes, but you'll also need to make other adjustments. For each cup of sour cream, instead of milk, add an extra teaspoon of baking soda and reduce the baking powder by a teaspoon.

As a last resort, you can also use water to replace milk for your baking recipe. Your final bake will not be as rich as if you used milk or other milk alternatives. If the recipe only needs a small amount of milk, such as 60ml, then replacing milk with just water should be fine.

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant.

Can I use mayo instead of eggs in cornbread? ›

Can you use mayonnaise instead of eggs in cornbread? Jiffy cornbread with mayo and no eggs is super simple. Mayonnaise would go in at about three tablespoons to work just as well as an egg, but you may need a pinch of extra baking powder for extra lift in your cornbread.

If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

Whisk together water, oil, and baking powder.

This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.

Use 1 1/2 Tablespoon sourcream (or one heaped Tablespoon) in the place of one egg. Beat in air when you add the sourcream just like you would with the egg. Voila! We've tried a lot of different things as a substitute for egg---lots of nasty batches.

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

Regular milk. Regular liquid milk is an easy substitute for reconstituted milk powder. After all, dry milk is just the evaporated solids from regular milk. The main benefits of using regular milk are its nutritional content and flavor, both of which will be similar to those of powdered milk ( 4 , 5 ).

The healthiest milk alternative is soy milk because it's nutritionally comparable to dairy milk, says registered dietitian Jamie Nadeau. Dairy milk is an important source of protein, calcium, vitamin D and other nutrients. It contains 8 grams of protein per cup while soy milk contains just over 6 grams per cup.