Cornbread conundrum: can you make it with just water?

When it comes to cornbread, there are few things more comforting than a warm, fluffy slice slathered with butter. But what happens when you run out of milk, the traditional liquid used in most cornbread recipes? Can you make cornbread with water instead? The answer is a resounding yes!

The Science Behind the Substitution

Milk adds richness and flavor to cornbread, but its primary role is to hydrate the batter. Water can effectively perform this function as well. In fact, some bakers even prefer using water because it allows the true cornmeal flavor to shine through.

Adjusting the Recipe

When substituting water for milk in cornbread, there are a few things to keep in mind:

• Reduce the water slightly: Milk contains some solids that contribute to the texture of cornbread. To compensate, reduce the amount of water by about 1/4 cup for every cup of milk called for in the recipe.
• Add a little bit of oil or butter: Milk also adds fat to the batter, which helps make cornbread tender and moist. To make up for the lack of fat, add a tablespoon or two of vegetable oil or melted butter to the batter.
• Use warm water: Warm water will help dissolve the cornmeal more easily and result in a smoother batter.

Step-by-Step Guide to Making Cornbread with Water

1. Preheat oven to 400°F (200°C).
2. Grease a 9-inch square baking dish.
3. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
4. In a separate bowl, whisk together 1 cup warm water, 1 egg, and 1 tablespoon vegetable oil.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
6. Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before serving.

Variations on the Basic Recipe

• Add cheese: Stir in 1 cup shredded cheddar cheese to the batter for a cheesy cornbread.
• Add jalapeños: Chop 1 jalapeño and add it to the batter for a spicy kick.
• Add honey: Drizzle a little honey over the cornbread before baking for a sweet and savory twist.

How to Make Cornbread in a Cast Iron Skillet

For a crispy, golden brown crust, bake your cornbread in a cast iron skillet. Follow the steps above, but pour the batter into a greased 10-inch cast iron skillet. Bake for 25-30 minutes, or until cooked through.

Troubleshooting

• Dry cornbread: If your cornbread is too dry, add a little more water or oil to the batter next time.
• Crumbly cornbread: If your cornbread crumbles easily, it may have been overmixed. Stir the batter until just combined and avoid overworking it.
• Dense cornbread: If your cornbread is dense, it may not have been baked long enough. Increase the baking time by 5-10 minutes next time.

Summary: Embracing the Versatility of Cornbread

Whether you use milk or water, cornbread is a versatile and delicious bread that can be enjoyed in many ways. Experiment with different variations and find your favorite way to make it. And remember, even if you run out of milk, you can still enjoy a warm, fluffy slice of cornbread thanks to the magic of water.

Quick Answers to Your FAQs

1. Can I use any type of cornmeal to make cornbread with water?

Yes, you can use any type of cornmeal, including coarse, medium, or fine. However, coarse cornmeal will give your cornbread a more rustic texture.

2. What if I don’t have any baking powder or baking soda?

You can use 1 teaspoon of baking powder and 1/2 teaspoon of baking soda as a substitute.

3. Can I make cornbread with water in a microwave?

Yes, you can microwave cornbread with water. Pour the batter into a microwave-safe bowl and microwave on high for 2-3 minutes, or until cooked through.