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.

Traditional cornbread is made with a mix of cornmeal and wheat flour, so it is not a gluten-free bread that is safe for people with Celiac disease. However, you can buy gluten-free cornbread mix from brands like Bob's Red Mill, King Arthur, and Krusteaz. (Just look out for the gluten-free label on the package.)

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.

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.

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?

Cornmeal is also gluten-free. Cornmeal is a coarse flour made from maize, (i.e. corn). Just like cornflour, it's important to look for labeled gluten-free cornmeal whenever possible, as cross-contact can easily occur during manufacturing. Hominy is a product of corn and is gluten-free.

While corn is gluten free, most cornbread recipes also include regular, all-purpose flour which makes them not gluten free.

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

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.

Can I use buttermilk instead of milk? ›

when it comes to baking. The reason why so many recipes use buttermilk. is because it adds acidity, and that acidity interacts with things like baking soda, which ends up activating it even more. and helping it to rise. So if you just swap your buttermilk for milk, it's gonna change your recipe.

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.

Cornbread is delicious and a great accompaniment to any meal. However, it is not a good idea if you are a diabetic. The high starch and cornmeal contents are carbohydrates which are broken down into sugar in the body. Sugar is extremely dangerous for people with diabetes, so it is best to avoid it.

The acid affects the casein proteins' ability to come together by lowering the pH of the milk, and that's what produces the thick texture of buttermilk. Buttermilk is used primarily for its pleasant tangy flavor, but it can also help tenderize and leaven certain baked goods.

As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant. You won't really notice the difference in taste in the cornbread; it's mainly for holding your cornbread together so it doesn't crumble apart.

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.

Buttermilk has more acid than regular milk, which will reduce the carbon dioxide released and thwart the leavening process important to these recipes. To achieve the desired result when using buttermilk instead of milk, be sure to substitute baking soda for some or all for of the baking powder.