Out of Milk, one case
Milk substitute for cornbread
6 options, ranked, with the exact amount
Use Buttermilk
1 cup for every cup of milk
Buttermilk is the first choice in cornbread: use the same amount as the milk and add ½ teaspoon of baking soda per cup. Water also works: use the same amount plus 1 tablespoon of melted butter per cup, and the cornbread comes out a little paler and less rich. Unsweetened soy, oat or almond milk goes in cup for cup.
- Verdict —
- Tweak it
- The tweak —
- Add ½ tsp baking soda per cup of buttermilk and cut the baking powder by 2 tsp. In a boxed mix, use the buttermilk with no other change.
- Best for —
- skillet cornbread
One casethe full milk card
Every option, one card
Ranked| # | Substitute | Instead of 1 cup milk | Verdict |
|---|---|---|---|
| 1 | Buttermilkskillet cornbread | 1 cupTweak it | Tweak it |
| 2 | Water + butterboxed corn muffin mix | 1 cup water + 1 tbsp butterTweak it | Tweak it |
| 3 | Unsweetened soy or oat milkdairy-free cornbread | 1 cupWorks | Works |
| 4 | Thinned plain yogurtmoist, tender cornbread | ¾ cup yogurt + ¼ cup waterTweak it | Tweak it |
| 5 | Unsweetened almond milkdairy-free cornbread when it is the carton you have | 1 cupYou'll taste it | You'll taste it |
| 6 | Evaporated milk + waterany cornbread recipe | ½ cup evaporated milk + ½ cup waterWorks | Works |
Buttermilk
tangier and more tender
Many cornbread recipes are written for buttermilk in the first place. It gives a tender crumb and a slight tang that suits corn.
- Best for
- skillet cornbread, corn muffins, cornbread for stuffing
- Prep
- Add ½ tsp baking soda per cup of buttermilk and cut the baking powder by 2 tsp. In a boxed mix, use the buttermilk with no other change.
- Contains
- dairy
- Where it fails
- Without the soda the cornbread is denser and more sour. The batter is thicker; that is normal.
Water + butter
a little flatter, with clear corn flavor
Water carries the batter and the butter replaces milk's fat. In a batter that already has egg and fat, the difference is small.
- Best for
- boxed corn muffin mix, cornbread from scratch, when the fridge is empty
- Prep
- Melt the butter, let it cool a minute, whisk it into the water, and whisk again before pouring.
- Contains
- dairy
- Where it fails
- The top browns less. A hot greased skillet still gives a brown crust on the bottom and sides.
For a box that asks for 1/3 cup milk: 1/3 cup water and 1 tsp melted butter.
Unsweetened soy or oat milk
no real difference once baked
Both stand in for milk with no other change. Soy browns almost like dairy; oat bakes slightly paler.
- Best for
- dairy-free cornbread, corn muffins, boxed mix
- Suits
- vegan
- Where it fails
- Sweetened and vanilla cartons. Read the label: a carton marked original is usually sweetened. In a sweet Northern-style cornbread it does little harm; in a savory one it tastes wrong.
Thinned plain yogurt
tangy, like buttermilk cornbread
Yogurt thinned with water behaves like buttermilk: acidic, thick and tenderizing. Sour cream thinned the same way works too.
- Best for
- moist, tender cornbread, corn muffins
- Prep
- Whisk the yogurt and water smooth, and add ½ tsp baking soda per cup as you would for buttermilk, cutting the baking powder by 2 tsp.
- Contains
- dairy
- Where it fails
- Greek yogurt is thicker: use ½ cup with ½ cup water. Flavored or sweetened yogurt is not a swap.
Unsweetened almond milk
leaner; any nutty taste is hidden by the corn
It works, and cornbread is forgiving, but almond milk is thin and nearly fat-free.
- Best for
- dairy-free cornbread when it is the carton you have
- Prep
- Add 1 tbsp melted butter or neutral oil per cup to make up the fat.
- Suits
- vegan
- Contains
- tree nuts
- Where it fails
- The top stays pale and the crumb is a little drier.
Evaporated milk + water
the same as milk once baked
Canned milk diluted back to the strength of fresh. It bakes and browns like milk.
- Best for
- any cornbread recipe, boxed mix
- Contains
- dairy
- Where it fails
- Sweetened condensed milk is a different can and is not a swap.
Tips for substituting milk
4 tips- Boxed corn muffin mix that asks for 1/3 cup milk: use 1/3 cup water plus 1 tsp melted butter, or 1/3 cup of any unsweetened plant milk.
- Buttermilk or thinned yogurt: add ½ tsp baking soda per cup and take out 2 tsp of the baking powder.
- For color with water or almond milk, heat the greased skillet in the oven before the batter goes in, and brush the top with melted butter for the last 5 minutes.
- Stir only until the dry streaks are gone. That matters more to the texture than which liquid you used.
Questions
5 questionsCan you substitute water for milk in cornbread?
Yes. Use the same amount of water and add 1 tablespoon of melted butter per cup of milk. The cornbread rises the same and is slightly less rich and paler on top. In a box that asks for 1/3 cup milk, that is 1/3 cup water and 1 teaspoon of butter.
Can I substitute buttermilk for milk in cornbread?
Yes, in the same amount, and many cooks prefer it. Add ½ teaspoon of baking soda per cup of buttermilk and cut the baking powder by 2 teaspoons. The cornbread is more tender and a little tangy.
Can you substitute almond milk for milk in cornbread?
Yes, cup for cup, with an unsweetened carton. Add 1 tablespoon of melted butter or oil per cup, because almond milk has almost no fat. The top will be paler than usual.
Can I substitute yogurt for milk in cornbread?
Yes. Thin it first: ¾ cup plain yogurt whisked with ¼ cup water replaces 1 cup of milk. Treat it like buttermilk and add ½ teaspoon of baking soda per cup, cutting the baking powder by 2 teaspoons.
Can I use sour cream in place of milk in cornbread?
Yes, thinned the same way as yogurt: ¾ cup sour cream with ¼ cup water per cup of milk, plus ½ teaspoon of baking soda. It makes a rich, moist cornbread.