How to Make Cornbread Without Milk: 11 Steps (with Pictures) (2024)

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Last Updated: April 29, 2024Tested

Ingredients

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1. 1

   Open your bag/box of Corn Muffin Mix and pour it into one of your bowls. When pouring, pour slowly and gently so the powder does not explode into your face or counter top.

2. 

   2

   Add any and all other dry ingredients you would like to add to your cornbread such as sugar, cinnamon, flour, salt, pepper, and so on.

   • The corn muffin mix most likely already contains salt and flour in the pre-made ingredients. When adding extra salt and/or flour, you may not want to add too much.

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3. 

   See Also

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   3

   Crack 1 egg into an empty mixing bowl. You can decide of course whether or not you will be using the egg whites, yolk, or the entire egg.

4. 

   4

   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. 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.

   • It's a myth that all mayonnaise contains milk/aged milk, but some brands will have milk added to it. Pay close attention to the ingredients listed on the mayonnaise bottle.
5. 

   5

   Stir! Pull out your whisk and/or electric mixer and stir the wet ingredients for about 10-20 seconds.

   • If your mix ends up too thick, simply add a tablespoon of water and stir it in. Repeat this until your mix is at your desired thickness/thinness.
6. 6

   Pour your wet ingredients into your mixing bowl full of dry ingredients and stir thoroughly until the ingredients are evenly mixed

   • Be cautious not to over-whip your cornbread mix; stirring for too long will cause this.

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1. 1

   Leave your cornbread mix out at room temperature for about 2 minutes or so to let the ingredients settle. Preheat your oven to 400°F while your cornbread mix sits out.^[2]

2. 2

   Spray your cooking pan with cooking spray so your cornbread will not stick to the sides. Make sure that the pan you are using is "Deep Dish" as if you were about to bake a layer of cake. Using thin cookie sheets may result in your cornbread cooking entirely too fast thus breaking apart, and then you'll have burnt cornbread cookie-looking things. That doesn't sound tasty, right?^[3]

3. 

   3

   Slowly stir your cornbread mix a final time and pour it slowly into your cooking pan. Spread out the cornbread mix evenly in your pan so all sides will cook evenly.

   • Avoid overfilling the pan though; the cornbread mix will rise in the over and if it's over filled, it will rise over the sides and make a complete, lactose free, mess!
4. 

   4

   Place the pan into the oven and let it sit in the oven until it reaches a golden-brown color.^[4] Periodically stick a knife into the middle of the cornbread mix and lift up the knife, If the cornbread mix is still wet and sticks onto the knife, it must cook longer.^[5]

   • This baking process may take 20 minutes maximum. Always remember to constantly check on your food because it will cook fast meaning it may also burn fast.
   • Different oven racks may make the cooking time a few minutes longer or a few minutes shorter, always keep a watchful eye on the mix.
5. 5

   When it's done, remove from the oven. Let it cool before cutting it up and enjoying the results of your hard work!^[6]

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