Substitute Kitchen ratios that scale themselves

Substitute for cornbread

4 substitutions, each re-checked before publication. Quantities below scale live to your amount.

Polenta

0.75 cup fine polenta + 0.25 cup cornmeal + 1.0 cup water + 1.0 tsp baking powder + 0.5 tsp salt + 1.0 tbsp sugar + 2.0 tbsp butter
sidesbakingnot for quick muffinscontains dairy
Simmer the polenta with butter and seasonings to mimic the dense, moist texture of cornbread.

Yellow Cornmeal Batter

0.75 cup yellow cornmeal + 0.25 cup all-purpose flour + 0.75 cup milk + 1.0 large egg + 1.5 tsp baking powder + 1.0 tbsp sugar + 3.0 tbsp butter
bakingsidesnot for gluten-freecontains dairycontains eggcontains gluten
This is the standard homemade cornbread base using yellow cornmeal for authentic flavor.

Cornmeal Biscuits

0.5 cup cornmeal + 0.5 cup flour + 2.0 tsp baking powder + 0.5 tsp salt + 4.0 tbsp butter + 0.5 cup milk
bakingsidesnot for pancakescontains dairycontains gluten
Mix ingredients to a stiff dough and bake as cornmeal biscuits for a flaky alternative.

Cornmeal Cake

0.5 cup cornmeal + 0.5 cup flour + 0.5 cup sugar + 1.5 tsp baking powder + 0.75 cup milk + 1.0 large egg + 3.0 tbsp butter
bakingdessertnot for savory sidescontains dairycontains eggcontains gluten
Increase sugar and liquid slightly to create a sweeter, cake-like cornbread substitute.
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