Can Cornbread Be Made Without Milk? Absolutely And Here's How

Cornbread is one of the ultimate comfort foods, one that has transcended its Southern roots and made its way onto restaurant menus and into home cooks' repertoires across the country. Light and fluffy, golden and delicious, it can be made in a cast iron skillet or even in a slow cooker. It is versatile (you can spice it up with jalapeños or add some cheese to give it a flavor boost) and it's easy to make with just a few basic ingredients that generally include milk or buttermilk. But what if you want to make cornbread in a hurry and you don't have any milk on hand? Or maybe you have a family member or guest who is lactose intolerant. Luckily, you have plenty of options when it comes to making delicious, moist cornbread without milk.

Water is one of the easiest (and cheapest) options for making cornbread when you are out of milk or when you need a non-dairy alternative. Substituting water is simple — use the same amount of water as you would milk. Although milk will give your cornbread a richer texture, you'll still be able to achieve the light fluffiness and unmistakable cornbread flavor you're after. This simple swap won't require any additional ingredients or adjustments. However, keep in mind that cornbread recipes usually call for other dairy products like butter, so if a dairy allergy is the reason you're making this swap, you'll need to substitute these as well.

Water is a no-fail fix if you don't have milk or buttermilk (or the less appealing but equally effective powdered milk) on hand, but you can also get a little creative to give your cornbread the rich flavor and moist texture synonymous with this Southern staple. You can make even-ratio swaps with nondairy milk alternatives like oat milk, soy milk, almond milk, and cashew milk. These won't significantly impact the flavor but will definitely help you bake a cornbread that is more moist than one made with water.

Yogurt and sour cream also work in a pinch if you are concerned about the moisture level in your cornbread. These ingredients will lend the same type of creaminess and richness that you would get from milk, and if you typically make your cornbread with buttermilk, then you won't notice a difference in the flavor due to the slight tanginess of the sour cream. Adding creamed corn is a popular hack that not only gives you a velvety substitute for milk but also elevates your cornbread's texture, distributing bits of corn throughout. You'll want to use a slightly smaller ratio (⅔ cup of creamed corn per 1 cup of milk should do the trick) since creamed corn has a lot of liquid in it. If you feel your batter is still a bit runny, add an extra tablespoon or two of flour until you get the right consistency.