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

FAQs

What happens if you use water instead of milk in cornbread? ›

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.

You can decide of course whether or not you will be using the egg whites, yolk, or the entire egg. Add 1/3 cup of mayonnaise to the egg bowl. As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant.

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. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins.

Both milk and buttermilk can be consumed like a normal beverage or used in baking. They have dramatically different flavors. But they perform similar functions when you cook and bake with them.

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.

Sour cream or full fat yogurt can be substituted 1:1 for whole milk. Use this substitute in baking quick breads or for adding creaminess to pan sauces. Sour cream works especially well in recipes calling for buttermilk, too and vanilla-flavored yogurt can be used for sweet quick breads and cakes.

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

If your “all-purpose” gluten free flour blend does not have a gum in it already, you should add it, and in general you should add 1/4 tsp per 1 cup of gluten free flour.

In general, you should never need more than 1 tablespoon of xanthan gum for a gluten-free recipe (unless you're baking commercially). And actually, adding too much xanthan gum can compromise the texture of your baked goods, making them too sticky and gummy.

Can I use sour cream instead of eggs in cornbread? ›

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.

If you have half-and-half on hand, it's a perfect cup-for-cup substitute. Because half-and-half is made up of 50% whole milk and 50% heavy cream, it will offer close to the same results as milk would, while adding a lovely richness to your baked goods.

Mayonnaise. 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.

The taste and nutrition vary with each non-dairy beverage, so consider them when choosing one that's best for you. Mix one cup of water with 1 ½ teaspoons melted butter. Water can be used in most recipes that call for milk. According to the USDA, 88 percent of the volume of milk is water.

We recommend using water; however we know that some Makers prefer to use milk to make muffins.

Yes, you may make cakes with milk instead of water. Because fat provides richness and solidity to the cake, milk can increase the cake's moisture content and flavor. 1) Use the same quantity of milk as water called for in the recipe.

Using water as a replacement leads to a "cleaner" taste as the it doesn't obfuscate the taste of the other ingredients which were used. So basically: add liquid to your dough, which kind can usually be ignored ².