Updated on April 9th, 2023
British colonies in America used the phrase Indian meal to refer to what is now called cornbread today. Since its introduction to Britain and Europe in the 17th century. Cornbread has been used as a substitute for traditionally used grains in bread and steamed or baked puddings. Corn was easily grown in Indiana’s soil and quickly became the most commonly used grain in bread recipes, usually made by wheat or oats. By that time, Indiana’s statehood corn and Indian meal were used interchangeably in recipes. Sometimes, though, both words were found in the same recipe. Cornbread or corn muffins became the common table bread.
Most of the earliest settlers in the nineteenth state were from the upland south, Western Carolinas, Virginia, Kentucky, and Tennesse. The recipe book called the Kentucky Housewife in 1839, compiled by Mrs. Lettice Bryan, contains 17 bread, cake, and pudding recipes using Indian meals such as Bannock, Indian muffins dumplings. The closest recipe to a classic cornbread is Indian muffins. To make cornbread, some ingredients needed include two tablespoons of flour, 1 pint (0.47l) of sour milk or cream. 2 eggs, one teaspoon of soda, two tablespoons of sugar, and a little salt. Cornbread has been called a cornerstone of the cuisine of the Southern United States. Besides cornbread, native Americans used corn to prepare numerous other dishes, from the familiar homing grits to alcoholic beverages. The cornbread was popular during the American civil war because it was quite cheap. And could be prepared in many different forms- high rising, fluffy loaves, or simply fried.
So many other ingredients can be used to substitute for milk in the cornbread recipe. They include; nut milk, soy milk, sour cream or plain yogurt, and even water. You just need to vary their quantities. There are different types of cornbread. It is a popular food in southern cooking which is enjoyed by several people for its texture and aroma. It can be baked, fried, or steamed, though rarely. Steaming cornbread makes it mushy, chewier, and like cornmeal pudding. Baked cornbread is common in United States cuisine and is a traditional staple for populations where wheat flour is more expensive. As leftovers, they can be eaten as breakfast. It is also widely eaten with barbecue and chili corn carne. In some parts of the southern United States, cornbread accompanied by pinto beans is a common lunch for many people. Cornbread crumbs are also used in some poultry stuffings.
Corn pone is another type of cornbread made from a thick, malleable cornmeal dough, usually without eggs and milk. It is cooked in a specific type of iron pan over an open fire and uses mostly bacon grease, butter, margarine, or cooking oil. Corn pone is a staple of the southern US cuisine. Another type of cornbread is the hot water cornbread. It is cooked on a range top. One frying method involves pouring a small amount of liquid batter made with boiling water and self-rising cornmeal. It is put into a skillet of hot oil, and the crust is allowed to turn golden and crunchy. At the same time, the center of the batter cooks into a crumbly, mushy bread.
Milk in cornbread brings out a creamy taste in it. Originally, cornbread is a very light, crumbly bread that can be sweet or plain. It has a distinct, almost grainy flavor that makes it perfect to be served as a side meal. It is savory. Baked cornbread has a lovely golden brown cracked surface. With a crust that is nice and crispy, yet inside, the texture is soft, dense, and crumbly. It also has a grainy texture.
Cornbread Nutrition Facts
Use in Different Types of Recipe
Milk brings a unique creamy taste and texture to recipes. It is almost indispensable. The other recipes that use it asides from cornbread include;
- Mushroom and sausage lasagretta
- Potato gratin with onions and sage
- Vanilla milkshake
- Sweet milk homemade waffles
- Gooey, creamy mac and cheese
- Creamed corn
- Southern white gravy
And many more recipes
Substitutes of Milk in Cornbread
In the absence of milk to make cornbread, other ingredients can take their place and serve even as good.
Cream or Half-and-Half
The cream is richer than milk. So, to avoid a heavier dough or batter, a ratio of about 60 percent cream to 40 percent water is used here. The cream has a rich flavor and heavy viscosity. With half-and-half, the same amount of milk called for in a recipe can be used. However, if both cream or half-and-half contains stabilizers, they can change the texture of your baked food.
Evaporated Milk
Evaporated milk can be substituted for milk in cornbread. It has a caramelized flavor that can overpower other ingredients. For best results, however, mix it with equal amounts of water. That is a 50-50 ratio. Another advantage here is that it has a longer shelf life than milk. So, they can be in your pantry for a long time.
Sour Cream
This can also substitute for milk in cornbread. It can be added in an equal amount as milk in a recipe. But if you prefer a more liquid batter, you can thin it out a bit with water. Sour cream is thicker than milk, so that it can affect the density of your baked food. It is also tangier, so you can add a bit of vanilla to balance any sourness.
Water and Butter
Water can keep your dough from crumbling, and it is a good replacement for milk in cornbread. To use this, add a tablespoon of melted butter per cup of water, so the fat content stays similar.
Nut Milk
Nut milk tastes nutty. Be sure the milk doesn’t have added sugar as it could throw off the bread’s taste. An equal amount of milk can be added to the recipe. It is a non-diary substitute for milk in cornbread and very light in weight.
Substitute for Milk in Cornbread Muffins
These tender and sweet cornbread recipes are the perfect sides to any Southern barbecue or Southwestern-style dish. The best replacement for milk in this food is nut milk, as it is low in fat and tastes just as good as milk.
Substitute for Milk in Jiffy Cornbread
Jiffy cornbread is and easy to mix and make cornbread. It is the perfect blend for people who do not like the usual dry cornbread. The best substitute for milk here is sour cream or evaporated milk. To use this, you can thin the cream out with a little water.
Frequently Asked Questions [FAQs]
Can I use water instead of milk in cornbread?
Yes. Water can substitute for milk in cornbread. You can mix with melted butter per cup of water, so the fat content stays similar.
What can I use instead of milk in a jiffy cornbread mix?
You can substitute water for milk in your cornbread recipe. It won’t be quite as rich, but it will be cornbread.
What can I use if I don’t have milk?
In place of milk, there are several other options you can use in its stead. Some of them include; nut milk, sour cream, evaporated milk, and plain yogurt.
Conclusion
This is a wrap on the substitute for milk in cornbread. I do hope you find an adequate choice for your recipes.
