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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] X Trustworthy Source 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
Steps
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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. -
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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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.
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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.
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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.
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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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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] X Research source -
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] X Research source -
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!
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Place the pan into the oven and let it sit in the oven until it reaches a golden-brown color. [4] X 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] X Research source
- 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.
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When it's done, remove from the oven. Let it cool before cutting it up and enjoying the results of your hard work! [6] X Research source
Community Q&A
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QuestionDo I have to add oil?Community AnswerNo, you do not have to add oil.
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QuestionDo you have to add milk?Canvas.createCommunity AnswerNo, 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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QuestionCan I cook corn bread with vegetable oil?Community AnswerYou can spread oil around the pan then pour the batter into that.
Tips
Things You'll Need
- 2 Mixing Bowls
- A Whisk or an Electric Mixer
- Eggs
- Mayonnaise
- Sugar, Cinnamon, and/or other seasonings (Optional)
- Cooking Spray
- Corn Muffin Mix
- Deep-Dish cooking pan
References
- ↑ https://www.niddk.nih.gov/health-information/digestive-diseases/lactose-intolerance/eating-diet-nutrition
- ↑ https://www.food.com/recipe/cornbread-dairy-free-104814#activity-feed
- ↑ https://alittleinsanity.com/gluten-and-dairy-free-cornbread-recipe/
- ↑ https://www.godairyfree.org/recipes/dairy-free-cornbread
- ↑ http://www.pbs.org/food/recipes/dairy-free-cornbread/
- ↑ https://fountainavenuekitchen.com/southern-with-a-twist-cornbread-gluten-free/
About This Article
If you're lactose intolerant or simply out of milk, you can still make delicious cornbread! Pour your bag of corn muffin mix into a bowl. Add any additional dry ingredients the box directions call for. In a separate bowl, crack 1 egg. Then, add â…“ cup of mayonnaise to the egg bowl, which is the perfect substitute for milk. Whisk together your wet ingredients before pouring them into your dry ingredients. Stir all of your ingredients together until they’re evenly mixed. Let the ingredients settle by leaving the mixture at room temperature for 2 minutes while you preheat your oven to 400 degrees Fahrenheit. Spray your pan with cooking spray, then stir your mixture one last time before pouring it into your pan. Put the pan in your preheated oven until your cornbread turns golden brown, which should take no more than 20 minutes. To learn how to test your cornbread to see if it’s done, keep reading!
Reader Success Stories
- "What great tip. Not using much cow's milk nowadays, so seldom have a fresh supply. This tasted great I used real mayonnaise, I do not think "salad dressing" would work as well. " ..." more
