5 Buttermilk Substitutes To Get The Perfect Cornbread Every Time

5 Buttermilk Substitutes To Get The Perfect Cornbread Every Time

Buttermilk is an essential ingredient in many baking recipes, including cornbread, but sometimes you may find yourself without any on hand. Don’t worry; there are several easy substitutes that you can use instead! Here’s a comprehensive list of buttermilk substitutes that will come in handy the next time you find yourself in a baking pinch.

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Yogurt is always the first thing that comes to mind if you want to find something to replace buttermilk. It is a versatile ingredient that can be used as a buttermilk substitute in many recipes, including cornbread. It’s easy to find, and most of us already have it in our kitchens. To use yogurt as a buttermilk substitute in cornbread, simply use an equal amount of plain, unsweetened yogurt in place of buttermilk.

For example, if the recipe calls for 1 cup of buttermilk, use 1 cup of plain, unsweetened yogurt. The texture and tanginess of yogurt are similar to buttermilk, making it a great option for cornbread. Additionally, yogurt is high in protein and calcium, making your cornbread even healthier!

Milk and vinegar

If you don’t have any yogurt or buttermilk on hand, try this simple buttermilk substitute: mix 1 cup of milk with one tablespoon of white vinegar or lemon juice. This will create a sour, acidic mixture that will mimic the tanginess of buttermilk. Let the mixture sit for about 10 minutes before using it in your cornbread recipe.

The acid in the vinegar or lemon juice reacts with the milk, creating a tangy buttermilk-like flavor. This substitute works well in cornbread recipes because the sour flavor helps to balance the sweetness of the cornmeal. Moreover, this is a great option if you’re in a hurry and need a quick fix for your cornbread recipe.

Milk and Cream of Tartar

Another simple alternative for buttermilk is a mixture of milk and cream of tartar. To make this substitute, mix 1 cup of milk with 1 1/2 teaspoons of cream of tartar. The tangy flavor of this mixture will mimic the flavor of buttermilk and work well in cornbread recipes.

Cream of tartar is a common baking ingredient that can be found in most grocery stores. It’s a byproduct of wine production and is commonly used in baking as a leavening agent. The acidity in the cream of tartar helps to create a tangy, buttermilk-like flavor that works well in cornbread recipes.

Sour cream

If you’re looking for a rich and creamy buttermilk substitute for your cornbread recipe, sour cream is an excellent option to consider. This tangy ingredient will bring a unique flavor to your cornbread and complement the sweetness of the cornmeal.

To use sour cream as a buttermilk substitute, simply replace the amount of buttermilk in the recipe with an equal amount of sour cream. For example, if the recipe calls for 1 cup of buttermilk, use 1 cup of sour cream. The sour cream will add a creamy texture to your cornbread, and its tangy flavor will help balance out the sweetness.


Kefir is a fermented milk drink that is rich in probiotics and has a tangy, slightly sour flavor that is similar to buttermilk. This makes it an excellent option for use as a buttermilk substitute in cornbread recipes.

When using kefir in place of buttermilk, it’s important to remember that kefir has a thinner consistency than buttermilk, so you may need to make some adjustments to the recipe. As a general rule, you can replace 1 cup of buttermilk with 1 cup of kefir in your cornbread recipe.

One benefit of using kefir in your cornbread is that it can help to make the bread more moist and tender due to its higher fat content. Additionally, kefir’s probiotics can help to improve the overall health benefits of your cornbread, making it not just a delicious but also a nutritious option for your next baking project.


To wrap things up, when it comes to making cornbread, and you’re out of buttermilk, don’t fret! There are many readily available substitutes you can turn to. Whether it’s yogurt, milk and vinegar, milk and cream of tartar, sour cream, or kefir, each will bring a tangy taste to your cornbread and balance its sweetness.

Just bear in mind that using different substitutes may slightly change the texture and flavor of your cornbread, so it’s best to follow recipes specifically designed for these alternatives. With this list of buttermilk substitutes, you’ll never have to compromise on the taste of your cornbread again!