One of the reasons I love using Jiffy cornbread mix is that the recipe is very versatile, and I can always find something to experiment with. This practical mix isn’t only for those who want to experiment and try out new recipe variations, but it also does a great job for people who can’t or don’t want to have certain ingredients, which in this case is milk. So, how to make Jiffy cornbread without milk?
Instead of milk, you can use buttermilk, evaporated milk, fruit puree, dairy cream, applesauce, coconut milk, non-dairy milk, sour cream, yogurt, water, or tea, to your Jiffy Corn Muffin Mix and make a delicious batch of cornbread or corn muffins.
I like variety in my cooking each time I make the same dish, so I have experimented with many ingredients as milk substitutes. In this article, you will get more than a few ideas on what to use instead of milk in Jiffy cornbread mix, and include a recipe to help you make it more easily.
What Can You Use Instead of Milk in Jiffy Cornbread Mix?
The options are many — from buttermilk and yogurt to coffee and tea, you are sure to find just the one for yourself.
Milk is one of those ingredients that often requires substitution — it’s a strong allergen. Moreover, lactose intolerance is very common, making it impossible for some people to have milk in any shape or form. And, of course, we have those cases when we look for an alternative because we just want to try something new. 
No matter the reason you are looking for a milk substitute in Jiffy cornbread mix, the idea list below will likely include the answer you’ve been looking for.
If you like to be bold, experimenting with new and unexplored flavors, I encourage you to replace milk with coffee. There is something about the sweetness of corn and bitterness of coffee that makes these two mash great taste-wise. The contrast of flavors will be very noticeable, making this combo your new favorite cornbread recipe.
Still, this idea works only if you plan to have the cornbread as a snack, not as part of a more complex and traditional meal. Some may find the resulting flavor unusual, and some may genuinely enjoy it; in any case, it is worth a try. The ratio remains 1:1.
Heavy cream results in creamy, soft, rich, buttery cornbread ideal for pairing with more complex and richer dishes. I keep this option as a last resort for days when nothing else would do, and it is as comforting as I describe it.
The heavy cream/milk ratio is 1:1, but you can add a bit less heavy cream since it is fattier than milk. Still, I like the extra richness, so I don’t usually make this adjustment.
If you want to turn your Jiffy cornbread into a coconutty dessert snack, feel free to substitute milk for coconut milk. It is also a less fatty variant but still rich enough to have the potential to become your favorite.
The flavor combination may feel a little unusual, and some may not like it. The closest description I can come up with is exotic cornbread, so if this sounds like something you would enjoy having, I encourage you to try it.
The ratio is 1:1, so there is no need to change the amount of coconut milk you use.
Fruit puree is a surprisingly good milk alternative for Jiffy mix cornbread. It is smooth, thick, and creamy, providing even more richness than milk. Now, I’m not underestimating milk because it has a unique flavor and butteriness, but I must say that fruit puree also has a unique contribution.
I usually go with mashed bananas, but you can also make apple pure, pear pure, or apricot or peach. The ratio of fruit puree/milk isn’t set in stone, especially since milk is liquid and fruit pure is creamy, so you’ll need to use your best judgment. One mashed banana usually does the trick for me.
Buttermilk is a great milk replacement, especially if you’re looking for something to enrich the texture and flavor of your cornbread. When I’m in the mood for something comforting, this is my choice.
The ratio remains 1:1, so you don’t have to make any adjustments. Made with buttermilk, your cornbread is creamier, with a smoother texture, the signature grainy texture is a little softer, and the overall taste is rich and buttery.
I recommend you use non-dairy milk if an issue prevents you from having regular milk or a dairy milk substitute. If you are considering a milk alternative just because you don’t like milk, I suggest you give some of the other options a chance because this one comes pretty close to the milk recipe.
You can use almond, rice, or soy milk as a non-dairy substitute in Jiffy Corn Muffins, and you will be amazed at how similar it tastes and feels to the real thing. No adjustments are needed regarding the amount, and the ratio is 1:1.
If you want to go simple and just recycle old flavors in a new combination, sour cream is probably your best option. It has a proven effectiveness in baking, so don’t worry about taking unnecessary risks.
Your Jiffy cornbread will be rich, soft, delicious, and creamier than usual. As with the fruit puree, here, too, you should use your best judgment regarding the amount of cream you use.
Using yogurt instead of milk results in a fluffy, light, yet rich and flavorful cornbread you can have both as a snack and as part of a bigger meal. The lacto bacteria in the yogurt make this cornbread good for your gut and easier to digest, so if you have any issues in that regard, this should be your option. 
Depending on the yogurt’s consistency, you can use more than the amount of milk you would use or less than that. In any case, adjust the amount using your best judgment.
In essence, milk is needed in Jiffy cornbread mix to add creaminess and help develop the mix. Water can do everything milk can, minus the flavor, but it is still a good substitute if you can’t have or don’t want milk in your cornbread.
There will be a noticeable difference in flavor and texture, but it will get the job done. The amount of water you should add is the same as that of milk, so adjustments are needed.
Add tea to your ready-made cornbread mix instead of milk if you want to turn it into an herbal delight. I’ve tried it with camomile and mint tea; wild oregano tea is next on my list. Using tea instead of milk turns your cornbread into a cookie-like dessert you can have with coffee or tea.
The ratio is the same, 1:1, so you don’t have to make any adjustments.
How to Make Jiffy Cornbread without Milk?
I love Jiffy cornbread mix because it is very easy to use, so it takes me only a few short minutes to make delicious cornbread using the instructions on the packaging. Not to mention, it is mess-free. Take a look at the steps below and try out your new and improved Jiffy cornbread.
Step 1: Mix
To make this without milk, you need your Jiffy Corn Muffin Mix, one egg, 1/3 cup of yogurt, some melted butter (not more than half a butter stick), and a mixing bowl.
Add egg, yogurt, and butter to the bowl, whisk them nicely, and then add the dry ingredients, i.e., the cornbread mix.
Here you can add some ground sunflower seeds. Sometimes I also add them whole since they add some extra crunch.
Step 2: Bake
Once you’ve mixed the ingredients well, let the batter rest for a few minutes. Stir it gently, butter up your bread mold or muffin pan, and pour it in. Bake for 15 to 20 minutes in a preheated oven at 400 °F, i.e., 200 °C, and you are done.
Serve your finished delicacy and enjoy it with gusto! Also, make sure you hit the comments below and tell me how you liked this no-milk cornbread recipe!
Jiffy Cornbread Mix without Milk
- mixing bowl
- muffin pan
- 1 Jiffy Corn Muffin Mix
- 1 egg
- 1/3 cup yogurt (regular or coconut-based)
- 2 tbsp vegetable oil
- Add egg, yogurt, and butter to the bowl, whisk them nicely, and then add the dry ingredients i.e. the Jiffy cornbread mix.
- Once you’ve mixed the ingredients well, let the batter rest for a few minutes. Stir it gently and pour it into the bread mold or muffin pan. Bake for 15 to 20 minutes in a preheated oven at 400 °F i.e. 200 °C and you are done. Enjoy!
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.