Cheddar Jalapeño Cornbread Recipe - Easy Buttermilk Cornbread! (2024)

FAQs

What to add to cornbread mix to make it better? ›

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.

Soaking the cornmeal in buttermilk for a few hours, or even overnight, tenderizes the large grains of cornmeal, making the bread more moist and tender.

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.

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.

For a creamy taste without the cream, try evaporated (canned) milk! Evaporated milk is made by removing water from fresh milk and then heating it. Heating the milk gives it the creamy, slightly cooked taste and darker colour. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes.

This mixture of milk and cream (which makes half-and-half), with a fat content typically between 10.5 and 18 percent, is thicker than milk but lighter than cream, making it a versatile ingredient in both cooking and baking. In most recipes, you can directly replace milk with an equal amount of half-and-half.

By letting the cornbread batter sit at room temperature before baking, the cornmeal has some extra time to absorb the flavor from the other ingredients, and the baking powder gets a head start. I love using my cast-iron skillet for cornbread and preheat it before adding my batter.

Using oil will make your cornbread tender and moist while butter will give you heavier bread. Why do you get such different qualities from these fats? This is largely due to the fact that at room temperature, oil is a liquid while butter is a solid.

What temperature do you cook homemade cornbread at? ›

How to Make Cornbread from Scratch – Step by Step Photos. Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate or 8×8 inch casserole dish with non-stick spray. In a large bowl, stir together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 Tbsp baking powder, and 1/2 tsp salt.

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

Cream Cheese, Mascarpone, and Cottage Cheese

Fresh, spreadable cheeses like cream cheese and mascarpone generally work well as 1:1 substitutes for sour cream in baking.

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.

You can simply stir 2 tablespoons honey into your cornbread batter to add a touch of sweetness. But things get even better when you add your favorite fruit. For a citrusy flavor, stir the zest and juice of 1 orange or 2 lemons or limes into the batter.

MICROWAVE. When you're short on time, the microwave is a great option to warm up cornbread. Place the bread on a microwave-safe dish and cover it with a damp paper towel. This will help keep the cornbread moist.

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.