Gluten-Free Buttermilk Cornbread Recipe - This Is How I Cook (2024)

FAQs

Is it better to use buttermilk or milk in cornbread? ›

I recommend using buttermilk in this cornbread recipe for the best texture; it helps keep it soft and moist. If you use just regular milk for this recipe, your cornbread will come out drier than I personally care for, but since cornbread is classically crumbly, you might be able to get away with it.

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

You can substitute heavy cream for 1/2 cup milk plus 1/2 cup sour cream, combined. You can also substitute the cream for milk. Use 3/4 cup plus 2 Tablespoons of milk plus 2 Tablespoons melted butter to the batter. The cornbread will have a close texture.

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

They're not completely interchangeable. Yes, you can swap them in a recipe, but it's not as simple as switching buttermilk for heavy cream/heavy cream for buttermilk. For example, if you're replacing buttermilk with heavy cream you'll probably need to switch out your baking soda for baking powder.

Buttermilk is a versatile ingredient that can add lift to baked goods for the fluffiest pancakes, waffles, and biscuits, tenderize chicken and other proteins, give rich texture and tangy flavor to dressings, and shine in delicate desserts like buttermilk panna cotta.

If you don't want to use water though some other milk substitutes are usually other dairy products like yogurt, sour cream, or half and half. For cornbread though water is probably best.

You can just use water instead which is what most cornbread mixes ask for in the first. I've used both before and it normally turns out good either way. If you don't want to use water though some other milk substitutes are usually other dairy products like yogurt, sour cream, or half and half.

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins. Feel free to experiment with other options and let us know if you find something else that works well.

Thoroughly grease a 9 x 9-inch baking dish. Sift together the flour, cornmeal, baking powder, and salt. Combine the half-and-half, eggs, butter (or shortening), and sugar (if using). Add half-and-half mixture to the flour mixture and combine just until the flour is moistened, no more than 10 to 15 seconds.

What is a substitute for heavy cream in cornbread? ›

To substitute for 1 cup (237 mL) of heavy cream, mix 1/4 cup (57 grams) of melted butter with 3/4 cup (177 mL) of milk. This stand-in is best for cooking and baking, not whipping.

Coconut cream

Use this ingredient as a 1-to-1 substitute for heavy cream in baking or cooking, but note that it will impart a coconut flavor to your dish. Coconut cream also works well for creating a vegan, dairy-free whipped topping.

Also referred to as “crumble-in,” this hearty snack of cornbread doused in milk is beloved among communities in the Southern United States, stretching from Appalachian West Virginia to the heart of Texas.

Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

Sour cream as an egg substitute makes for a thicker and better cornbread batter consistency. Similar to yogurt, you can use sour cream as it is. Add around a quarter cup of sour cream for every egg in the recipe.

Yes, you can replace milk with an equal amount of buttermilk, but it will affect the flavor and acidity. The flavor won't be bad, just sharper. Take the difference between buttermilk and regular pancakes, for example.

In the Southern Appalachian Mountains, people are crazy for their Cornbread and Milk, a concoction made by crumbling leftover cornbread into a tall drinking glass and topping it with milk. It's usually buttermilk, although some people prefer "sweet milk", a vernacular term for regular fresh milk.

Yes! Technically you can use any type, but we recommend skipping the skim milk. For the best results, use anything from 2% to half-and-half. What is the best buttermilk substitute?

Can I use a milk substitute in “JIFFY” Mix recipes? “JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk.