It’s been a while since your post, BUT I found myself without milk needing to make cornbread. I had sweet condensed milk on hand After reading other comments about it being too thick, too sweet, not rising because of no acid to interact with baking soda, I mixed half condensed milk, half water 1 table soup white vinegar for one cup (same “recipe” as whole milk and vinegar substitute for buttermilk). Although it still was a little sweet, on the line of a Jiffy brand, it rose and browned beautifully.
Thanks. I was planning to mix water and a bit of vinegar with sweetened condensed milk for a banana bread. I’m glad you already tested this out and shared great results.
No, condensed milk has a ton of sugar in it, not mention that it is as thick as molasses. You will get a flat and dense 'cake', that is very sweet. there is no acid in the sweet condensed milk to react with the baking soda, to leaven the cornbread. Even if there is baking powder, cornmeal can make the mixture extremely heavy and without the acid- base reaction of the buttermilk (acid) and the baking soda (base), you are not going get much rise in the cornbread batter. I second Esther Plume's recommendation for substituting with sour milk.
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