How to Make Cornbread Without Milk

Reviewed by Chef Jeff Woodward

Last Updated: April 29, 2024 Approved

Being lactose intolerant can be a bummer. You are not able to eat most of your favorite foods such as pizza, ice cream, etc.^{[1]
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National Institute of Diabetes and Digestive and Kidney Diseases
Health information from the National Institute of Diabetes and Digestive and Kidney Diseases, a division of the U.S. National Institutes of Health

Go to source} Cornbread is a favorite for many people, but most recipes contain milk. No need to fear, this article will give you a whole new way of cooking your cornbread!

Ingredients

Mayonnaise
Eggs
Sugar, Cinnamon, and/or other seasonings (Optional)
Corn Muffin Mix

Part 1

Part 1 of 2:

Preparing

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When pouring, pour slowly and gently so the powder does not explode into your face or counter top.
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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You can decide of course whether or not you will be using the egg whites, yolk, or the entire egg.
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
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
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.

Part 2

Part 2 of 2:

Baking

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Preheat your oven to 400°F while your cornbread mix sits out.^{[2]
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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]
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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
Place the pan into the oven and let it sit in the oven until it reaches a golden-brown color.^{[4]
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Research source} 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]
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- 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.
Let it cool before cutting it up and enjoying the results of your hard work!^{[6]
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Community Q&A

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Question

Do I have to add oil?

Community Answer

No, you do not have to add oil.

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Question

Do you have to add milk?

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Community Answer

No, milk is not one of the required ingredients; the mayonnaise substitutes for it. However, some mayonnaise may contain dairy products, so be careful if you're trying to avoid dairy.

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Question

Can I cook corn bread with vegetable oil?

Community Answer

You can spread oil around the pan then pour the batter into that.

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